Artichoke Spinach Hummus - cooking recipe

Ingredients

1 (15 ounce) can garbanzo beans, drained (chick-peas)
3 tablespoons tahini
2 tablespoons marinated artichoke hearts
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
3 tablespoons water
1 garlic clove, large, minced
1/2 teaspoon salt (or sea salt to taste)
2 tablespoons frozen spinach, chopped, thawed and drained well
1/4 teaspoon vinegar

Preparation

Mix all ingredients except for spinach in food processor or blender until smooth.
Stir finely chopped spinach into mixture.
This will thicken after refrigeration, and is good for at least 2 weeks in the refrigerator (I've never had any last beyond then!).
I serve with reduced-fat Triscuits for a high fiber lunch.