a white bowl filled with hummus topped with a swirl of sour cream and garnished with three orange and red nasturtiums the bowl is surrounded by cucumber coins black olives red pepper slices and broccoli florets a metal can filled with sunflowers and pink daisies rest in the left corner with a white linen towel running along side it and a metal sifter is filled with pita chips and wavy potato chips in the right corner a vintage metal spoon rests between the hummus platter and the sifter

Sour Cream & Onion Hummus

  • Author: Heidi Clark
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 8 servings 1x


Sour Cream & Onion Hummus is rich, creamy, tangy!  Perfect for dipping your favorite crudites or snack chips!  Healthy never tasted so good!!



15 ounce can of chickpeas, rinsed and drained

1/3 cup full-fat sour cream

1 Tbsp lemon juice

2 Tbsp warm water

1/4 tsp garlic powder

1 tsp onion powder

1/2 tsp sea salt

1 Tbsp extra virgin olive oil

1/2 Tbsp hot sauce (I used Cholula)

2 tsp dried minced onion flakes

dash of cayenne (optional)


Place all of the ingredients, except the dried onion flakes, into a high-powered blender.  Purée until smooth.  Transfer the hummus to a storage bowl and stir in the onion flakes.  Refrigerate until chilled.  Hummus will keep in the refrigerator for five days. 


If you don’t have Cholula hot sauce substitute your favorite brand!

  • Category: Appetizers
  • Method: Blender
  • Cuisine: American

Keywords: sour cream and onion hummus