Spinach-Artichoke Hummus - cooking recipe

Ingredients

28 ounces chickpeas (drained, but liquid reserved)
2 garlic cloves
1/4 cup olive oil
1/3 cup tahini
1/2 lemon (juice of)
10 ounces frozen spinach (thawed, squeezed, and drained)
14 ounces artichoke hearts, quartered (drained)

Preparation

In a food processor, puree the chickpeas and garlic. Add the olive oil, tahini, and lemon juice, and process until smooth, adding more liquid (either the liquid from the can of chickpeas or some water) if necessary.
Add the spinach, and pulse a few times, until it is incorporated but not pureed.
Transfer to a bowl and stir in the artichoke hearts by hand.
Serve with fresh pita chips!