Drain and roughly chop the artichoke hearts. Drain and rinse the chickpeas, setting aside a few chickpeas for garnish if desired. Peel the garlic cloves and juice the two lemons.
Add the baby spinach to the bowl of a food processor, pressing down to fit it all in. Add the chopped artichokes, chickpeas, tahini, garlic cloves, extra virgin olive oil, kosher salt, and pepper.
Attach the lid and blend until the mixture is smooth, stopping to scrape the sides down occasionally. Blend until the mixture is completely smooth. Add the feta cheese and blend until combined. Taste and adjust the seasoning if necessary.
Scrape the hummus into a serving bowl and chill until ready to serve. Garnish the hummus with the reserved chickpeas, crumbled feta, and fresh parsley. Drizzle with a little extra olive oil. Serve with vegetable crudités and pita bread and enjoy!
Notes
*I use one small plastic container of baby spinach which holds 5 oz (142 g). This is the equivalent of about 4 cups of loosely packed baby spinach leaves.