Ingredients:
1 can chickpeas, drained (but save 1/4 cup of the liquid)
2 tablespoons tahini
Juice of 1 lemon (or more to taste)
1 teaspoon salt (or more to taste)
2 tablespoons extra-virgin olive oil, plus extra for serving
2 cloves garlic
1 cup fresh spinach, finely chopped
8 ounces artichokes, rinsed and chopped
Instructions:
Strain and rinse the chickpeas (if you forget to reserve ¼ cup of liquid, use water instead). In a food processor, blend the chickpeas with all but final two ingredients for about 2 minutes, until smooth and creamy.
Add the spinach and artichokes and pulse briefly (20-30 seconds).