Sour Cream Dip: Lightly mix together all the ingredients. Don’t over-stir, as the dip becomes runny quite quickly. This can be prepared the day before the party and kept in the fridge.
Hummus: In a blender, chop the garlic. Pour the chickpeas into the blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
Transfer the mixture to a serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved chickpeas.
