In the bowl of the food processor, add the garbanzo beans, sesame tahini, lemon juice, 4 cloves of garlic, and 8 tablespoons of extra virgin olive oil. Process until almost smooth, about 2 minutes. Add the drained artichoke hearts, and process another minute. Add the remaining olive oil (if needed), baby spinach, sea salt, and black pepper, and process until smooth, about 1 to 2 more minutes. Taste, and then add the rest of the garlic plus additional sea salt and black pepper as desired. Store in the refrigerator in a covered container. Will keep for up to five days.
The flavor is best with garbanzo beans cooked at home, but you can use a 15-ounce (425 g) can of garbanzo beans in a pinch.