Serves:

Ingredients:

Directions:

Preheat the oven to 375 degrees.

Hummus:Combine the beans and garlic in a food processor and process until coarsely chopped. Add the peppers, tahini, olive oil and lemon juice, and pulse until almost smooth. Add the parsley, oregano, chile de arbol salt and pepper to taste; pulse a few times until just incorporated. Taste, and add a little honey as desired. If the mixture is very thick, pulse in some water -- the hummus should be just pourable, more of a sauce than a dip. Transfer to a bowl. You will have extra hummus – refrigerate and use within one week.

For the chicken:Combine the paprika, cumin, coriander, salt, pepper, cinnamon, cloves, nutmeg and cardamom in a bowl. Brush the chicken breasts on both sides with canola oil and rub the top side of each breast with some of the spice rub.

Heat a nonstick grill pan over medium-high heat. Sear the chicken, rub-side down, until golden brown and a crust has formed, about 5 minutes. Flip and cook until just starting to brown on the reverse side, another 2 minutes.

Transfer the pan to the oven and cook until an instant-read thermometer reads 160 degrees, 7 to 10 minutes longer. Remove the chicken to a cutting
board and let rest for 5 minutes before slicing.

For the salad:Whisk together the lemon juice, lemon zest, olive oil and some salt in a large bowl. Add the arugula and toss gently.

To assemble:Spread a generous amount of hummus on top of a warm pita and top with arugula salad ~ top with sliced chicken. Serve warm.