Creamy Tahini Chickpea Soup

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 bunch scallions, chopped
• 3⁄4 teaspoon sea salt, plus more to taste
• 4 cups vegetable broth
• 3 cups cooked chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 cups fresh spinach
• 2 tablespoons chopped fresh dill
• 2 tablespoons fresh lemon juice, plus wedges for serving
• Red pepper flakes
• Pita, for serving
• Freshly ground black pepper

1. Heat the olive oil in a large pot over medium heat. 
2. Add the scallions, salt, and several grinds of pepper and cook for 2 minutes, or until softened but still bright green.
3. Add 3 cups of the broth and 1⅔ cups of the chickpeas and simmer, uncovered, for 15 minutes.
4. Combine the remaining 1 cup broth, the remaining 1⅓ cups chickpeas, and the tahini in a blender and blend until creamy. 
5. Stir into the soup pot and simmer over low heat for 2 minutes.
6. Add the spinach, dill, and lemon juice and stir until the spinach is wilted.
7. Season to taste with salt and pepper.
8. Portion into bowls and top with a generous swirl of olive oil, a squeeze of lemon juice, and a sprinkle of red pepper flakes. 
9. Serve with pita.