I wanted to make hummus but didn't have lemons or limes, and I wondered what I could substitute. Tangy spring sorrel is perfect! Drain a can of organic garbanzo beans, and put in mini processor. Add a pour of tahini - stir it first- a big handful of fresh sorrel, salt, olive oil (about 2 teaspoons, or more to taste). Process until it blends together. Add water to thin and smooth out - a tablespoon at a time. Garnish with a drizzle of olive oil, sprinkle with cumin and smoked paprika. This is sooo delicious - the sorrel gives the hummus a fresh and a slightly grassy green flavor. I'll never live without spring sorrel again!