Fluff your sorrel into a food processor and pulse until the leaves are finely chopped.
Plop all of the other ingredients on top and pulse until it looks smooth and creamy. There will be little green specks of sorrel.
Take a look at the consistency and decide if it needs to be thinned with water depending on how you choose to use it. If it spreads easily with a butter knife but clings to a spoon when turned over, no water is needed to use it as a dip. For pasta, pour in 1 tablespoon of water at a time and blend to thin the hummus until it is loose but not runny (no more than ¼ cup).
Give it a taste and decide if it needs additional salt to make the flavors pop or a tad more lemon for brightness.
Serve with a drizzle of olive oil on top! (optional)