Roasted Garlic Spinach Hummus - cooking recipe

Ingredients

2 cups cooked chickpeas (or canned)
2 1/2 cups raw spinach
1 1/2 heads roasted garlic (** or 2 cloves garlic, minced)
1/2 cup tahini
&frac 14 cup olive oil (a little more to thin, if needed)
1 tablespoon seasoning (ground cumin paprika, or sumac, or to taste, plus a sprinkling for garnish)
1 pinch salt, & pepper
1 lemon, juice of

Preparation

Put the chickpeas in a food processor & pulse 5-10 times.
Add the the rest of the ingredients.
Puree for one or two minutes, adding cooking liquid or olive oil (a tablespoon at a time) until the mixture is to your desired smoothness.
Taste and adjust the seasoning (I often find I like to add much more lemon juice).
Serve, drizzled with the olive oil and sprinkled with a bit more cumin, paprika, sumac, parsley, pine nuts, or sliced black olives.
Refrigerate for up to a couple days or freeze for months.