2 cans (15 ounce each) garbanzo beans, rinsed and peeled
2 Tablespoons tahini
2 Tablespoons lemon juice
1 teaspoon kosher salt
1 ½ teaspoons cumin
In a medium skillet, heat olive oil, garlic and spinach for about 3 minutes, stirring frequently, until spinach wilts. Add artichokes and saute an additional minute. Remove from heat and set aside.
In a large food processor, process garbanzo beans with tahini and lemon juice until smooth.
Add spinach and artichoke, salt and cumin. Process for several minutes until combined and smooth. Add additional liquid (olive oil, lemon juice or garbanzo bean water) if needed to make smoother. ENJOY!