1.Cook chick peas in the pressure cooker without adding any salt.
2.In a blender blend chickpeas, tahini, garlic cloves, baby spinach with juice of a lemon, salt and pepper added to it. Keep adding more water(the water stored from the cooked chickpeas) to adjust the consistency.
3.Spread it on the bread and serve or use it as a dip.
Can store in the refrigerator for about two weeks.