Pita Pockets with Broccoli Rabe and Hummus
Directions: Pita Pockets 1. Spread hummus on the inside of the bread pocket. Season with the pimentón. 2. Stuff the greens into the pocket. Close the pocket. Se
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.andyboy.com.
Cooking tools:
- Food processor
- Garlic press
- Spider strainer
- Fine-mesh sieve
- Pot
- Stove
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Plastic wrap
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
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