Pita Pockets with Broccoli Rabe and Hummus - Andy Boy

Ingredients

• 6 individual fresh pita bread pockets
• 1/2 pint home-made (see our recipe below) or purchased unflavored hummus
• Smoked Spanish paprika (pimentón)
• 3/4 pound (half bunch) cooked broccoli rabe , well drained and patted dry
• 4 ounces (about 1 cup dry weight) dried chickpeas
• 1 small onion, peeled and quartered
• 2 medium clove garlic, minced or passed through a garlic press
• 1/4 cup tahini
• 1 teaspoon fine sea sea salt
• Freshly squeezed juice of 1 medium organic lemon
• Ground cumin, hot paprika, or sumac for sprinkling
• Extra-virgin olive oil for drizzling