1 (15-ounce) can chickpeas, drained and rinsed
3 tablespoons olive oil
¼ cup tahini
juice of 1 medium lemon
2 tablespoons water
2 cloves garlic, roughly chopped
½ teaspoon salt
½ teaspoon ground cumin
pinch of cayenne pepper, or to taste
1 (8 ounce) package frozen chopped spinach, thawed & squeezed dry
⅓ cup chopped canned artichoke hearts (drain then chop!)
extra olive oil, for drizzling