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Preheat oven to 450 F. Drain chickpeas (garbanzo beans)
into a colander placed in the sink, then rinse until no more
foam appears and let the water drain off.
Put parsley and garlic into bowl of food processor fitted with
the stainless steel blade. Process about 1 minute, until
parsley is well chopped. Add drained chickpeas and process
1-2 minutes, until beans are mostly smooth. Add sour cream,
Tahini sauce, lemon juice, sesame oil, olive oil, cumin, salt,
and cayenne or hot sauce. Process until mixture is very
smooth. Test thickness and add a bit of water if you'd like it
to be a little thinner.
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