Dill Pickle Hummus

Serves 4

Drain and rinse 1 15-oz. can of chickpeas. In a food processor, add chickpeas, 2 Tb tahini, 2 Tb olive oil, 1 minced garlic clove, 2 Tb chopped fresh dill, 2 Tb pickle juice, 1 Tb lemon juice, ¼ cup chopped pickles (cornichons work well) and ¼ cup chopped scallion greens. Blend until smooth. Serve with a sprig of dill.