For a hoppy sour, I wouldn't bother with a kit. Just get some light DME to about 1.045-1.050, short boil to pasteurize, and then chill to 100°F. Pitch your lacto, let it sour, and boil the next day. Dump in about 40# or so of your favorite IPA hops, whirlpool for about 25 minutes, and chill/aerate/pitch yeast.
Kidding about the 40#, but 4-5 oz would be nice. The low pH tends to suppress hop flavor and aroma, so I err on the high side. Definitely dry hop as well, if you want to maximize the hoppy goodness.