Ingredients

• 1 15-ounce can chickpeas
• 2 tablespoons tahini
• 1 garlic clove
• Juice of 1 lemon
• Salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil (EVOO)
• 1 10-ounce box chopped frozen spinach, defrosted and drained well
• 1 15-ounce can artichokes, drained and coarsely chopped
• 1/2 to 3/4 cup grated Parmigiano-Reggiano or Asiago cheese
• 1 baguette, cut into slices 1/4-inch thick