Spice Rubbed Chicken Breast on Toasted Pita with Piquillo White Bean Hummus and Arugula Salad

Ingredients

• Two 15-ounce cans cannellini beans, drained, rinsed well and drained again
• 2 cloves garlic, chopped
• 4 piquillo peppers, drained, patted dry and chopped
• 1/2 cup tahini
• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup chopped fresh parsley
• 1 teaspoon finely chopped fresh oregano
• Pinch chile de arbol powder
• Kosher salt and freshly ground black pepper
• Honey, to taste
• 2 teaspoons paprika
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cardamom
• 1 1/2 pounds boneless, skinless, chicken breasts (3 or 4 breasts)
• Canola oil, for brushing
• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon finely grated lemon zest
• 1/4 cup extra-virgin olive oil
• Kosher salt
• 6 ounces baby arugula
• 4 to 6 pitas, warmed

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