1 16-oz container sour cream
2 15.5-oz cans garbonzo beans (chick peas)
Approx. 1/4 of liquid from each can of garbonzos
3 tablespoons tahini (ground sesame seeds)
2 tablespoons dill pickle relish
1 tablespoon olive oil
Garlic to taste
Drain most of liquid from garbonzos, keeping about 1/4 of it from each can to go into dip. Blend all ingredients, except pita bread, in a food processor until all beans are ground and appearance is smooth. Serve chilled with pita bread. I suggest finding small pitas, about 3". Tear bread, dip into hummus, and enjoy!