This is a minor revision of the recipe posted by Superfood World on Instagram, make this fit your personal taste!
Drain and rinse the can of chickpeas, then place all ingredients in a food processor (except spirulina) on high speed or mash by hand until smooth. Then add spirulina slowly until incorporated. Store in a sterile container for up to 3 weeks or serve immediately.
Notes: I used 2 cloves of garlic and I found it too much, personally. This can also be the size of the cloves, since one of mine was huge. I advise that you start with one, or with a 1/2 tsp of minced garlic and add as desired. I also felt I would use another teaspoon or two of tahini, maybe add a couple spices for fun.