For the spinach artichoke hummus
To prepare the spinach artichoke hummus first combine the canned chickpeas, garlic, olive oil, tahini, some lemon juice, and plenty of seasoning in a food processor.
Blend on high until creamy and smooth, adding some of the reserved chickpea liquid through the funnel as it blends to achieve the right consistency.
When ready, add the spinach and artichoke hearts and pulse a few times to incorporate into the hummus.
Adjust seasoning to taste with salt, pepper, and more lemon juice if needed.
Scrape the spinach artichoke hummus into a bowl, cover, and chill for at least 2 hours.
Remove the spinach artichoke hummus from the fridge 10 minutes before eating.
Serve with baby carrots and sugar snap peas for dipping.