Next to salsa, hummus is the most popular ‘dip’ in our house. I usually have everything on hand to make a batch. That’s one of the nice things about hummus. The base recipe doesn’t take a lot of ingredients to make. You can treat it like a blank canvas, adding whatever flavors you like. Like this sour cream and onion hummus, served with toasted pita wedges. Despite the name, there’s not any sour cream in this dish, but it does have that great sour cream taste.
Nice ‘N Smooth
This sour cream and onion hummus is perfect with some warm homemade pita wedges. You can control the smoothness by processing it more or less in your food processor. We like ours a little chunky but not so chunky that the pita chips bend or brake when we load up on the hummus.
Also check our another of our favorites, dill hummus.
Sour Cream and Onion Hummus with Toasted Pita Wedges
Ingredients
For the sour cream and onion hummus
- 3 cups chickpeas canned, drained and rinsed, 1 cup of can liquid reserved
- 2 to 3 cloves garlic
- ¼ cup tahini
- ¼ cup lemon juice
- 1 ½ teaspoons dried minced onion
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons granulated garlic
- dash paprika for garnish
- Kosher salt
For the toasted pita wedges
- 6 pitas
- ½ tablespoon olive oil
- kosher salt
Instructions
For the sour cream and onion hummus
- Put all ingredients except the paprika into a food processor and puree until smooth, adding some of the reserved liquid as required.
- Serve with a dash of paprika for color.
For the toasted pita wedges
- Preheat oven to 375 F.
- Brush pitas with a little oil and sprinkle with salt.
- Bake on a sheet pan for 5 minutes until crispy.
- Sprinkle with more salt while still hot and cut each pita into 6 wedges.
Nutrition
Nutritional values are approximate.
