Drain the jar of artichoke hearts, chop them roughly, and set aside. In a small food chopper/processor, place the beans, half the chopped artichoke hearts, white miso paste, hemp oil, nutritional yeast, and garlic and rosemary powders. Blend until silky smooth, thinning slightly with water if necessary. Place in a medium sized bowl, and stir in the chopped spinach, green onions, and sundried tomatoes. Adjust seasonings, then garnish with smoked paprika and ground black pepper. Serve with fresh cut veggies such as fennel, carrots, celery, jicama, and red bell pepper, and organic, gluten-free crackers of your choice. For special occasions, serve in an organic, sourdough bread bowl.