Heat olive oil in a skillet. Add garlic and pan fry until golden brown.
Drain chickpeas and rinse well.
Bring a pot of water to a boil. Add spinach leaves and cook until they wilt, about 1 minute.
Drain and place spinach leaves in a clean kitchen towel or cheesecloth. Squeeze out all of the excess water.
Pour garlic with the oil from the pan in a food processor with the chickpeas and spinach. Process well.
Add lemon juice, cumin, paprika, harissa, olive oil and salt, Process well.
Add oregano and process until smooth and well combined.
Add salt, as needed
To serve, garnish with a sprinkle of sumac and a drizzle of extra virgin olive oil.