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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


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!
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: Blender
  • Cuisine: American

Keywords: sour cream and onion hummus, chickpeas, healthy snack