Roughly chop the garlic into small pieces and put in the blender with the cumin, paprika, tahini, salt lemon chickpeas and 2 tablespoons of oil. Then blend for about 30 seconds until smooth all the chickpeas have been chopped into a pulp.
Add the spinach and the rest of the olive oil slowly as you do not want the hummus to become too watery or overpowered with the taste of oil. If it’s not at the right consistency and you do not want to add any more oil then add a tablespoon of water.
Remove from the blender and put into a pot and refrigerate which you can keep for up to a week.