Soak the chickpeas in cold water overnight and add 1 tablespoon of baking soda. Drain and rinse.
Place the soaked chickpeas and remaining baking soda in medium pan and cover with double the volume of cold water. Bring to a boil and then simmer gently for 1 hour or until very soft. Drain them and reserve the cooking liquid.
In a food processor, place the warm chickpeas, tahini, lemon juice, garlic and 1-teaspoon salt.
Process until completely smooth. Add some cooking liquid as needed to adjust texture.
Place the spinach leaves and salt in a medium pan and cover. Over medium heat, steam until the leaves are wilted. Cool and squeeze out the excess water.
Add the garlic to the food processor and process until finely minced. Add the spinach, Hummus and process. Add the artichokes and pulse several times until smooth but still chunky. Serve in a bowl as a dip for your favorite whole grain crackers and veggies.
Serve with a drizzle of olive oil and garnish with a few chickpeas.