Pea & broad bean houmous with goat's cheese & sourdough

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1. Tip the peas and beans into a large pan of salted boiling water, then cook for 3 mins. Drain, cool under cold water, then drain again thoroughly.
2. Put the 4 tbsp oil in a pan, heat gently, then add the garlic. Cook for 3 mins, very very gently, until the oil is infused and the garlic has softened but is not coloured. Tip the oil and garlic into a jug and cool.
3. Whizz the peas, beans and almost all the zest in a food processor, then trickle in the garlicky oil. Add the garlic cloves, almost all the lemon juice and 1 tbsp extra virgin olive oil. The houmous should be swirling around the bowl nicely by this point, but not be too fine in texture. Scrape the sides down if you need to. Season well - you'll need about 1 tsp sea salt and lots of black pepper. Add the rest of the lemon juice to taste. Spoon into a dish, swirl the top, then drizzle over the remaining extra virgin olive oil.
4. To serve, toast the bread, then spread with the goat's cheese. Dollop a good spoonful of houmous onto each piece, drizzle with a little more olive oil, scatter with the remaining zest, then grind over a little black pepper. Top with a few pea shoots and serve.

BROAD BEANS

It's tricky to pick the best as the outer skin gives no indication as to the quality of the bean. Don't worry about discolouring; even a black pod could have quality beans inside. When buying, go for slender ones - big, fat bumps in the pod tend to hold big, fat dried beans inside. If you are shelling broad beans, don't lick your fingers - it's a very nasty bitter taste.

PER SERVING

503 kcalories, protein 19g, carbohydrate 55g, fat 25 g, saturated fat 6g, fibre 12g, salt 1.22 g

Latest comments and suggestions

• elaine

  12 May 2009

  elaine rated and commented on this recipe

  

  quite good a very healthy.

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• heather

  24 May 2009

  heather commented on this recipe

  Really tasty ... even my husband who can't stand broad beans thought it was nice (I told him it was 'pea and bean'!)

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• Yummy stuff

  05 June 2009

  Yummy stuff rated and commented on this recipe

  

  Hubby was extremely sceptical about what is essentially peas on toast! however, it made a really tasty, different lunch, that we both very much enjoyed for a couple of days. Will definitly make again.

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• Noop

  07 June 2009

  Noop rated and commented on this recipe

  

  Awful! Far too much lemon.

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• Heather

  08 July 2009

  Heather commented on this recipe

  This is delicious, and really easy to adapt you your own taste. Not too keen on garlic (as work in close proximity to others!!) but added ground dried chilli to mine, along with a lot of black pepper. Also try adding some mint (very prolific in my garden at the moment)- yum!!! I just added some little leaves in as i whizzed it all up. Absolutely delish. I cut down on the oil (trying to watch the figure!) and ate with Ryvita. I have to admit reading the comments above that there did seem to be a lot of lemon juice going in - and when i tasted as i mixed it was quite a strong flavour - but once everything was in it wasn't noticable at all. It also "matured" nicely in the fridge - not that it was around for long......

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• Heather

  08 July 2009

  Heather commented on this recipe

  This is delicious, and really easy to adapt you your own taste. Not too keen on garlic (as work in close proximity to others!!) but added ground dried chilli to mine, along with a lot of black pepper. Also try adding some mint (very prolific in my garden at the moment)- yum!!! I just added some little leaves in as i whizzed it all up. Absolutely delish. I cut down on the oil (trying to watch the figure!) and ate with Ryvita. I have to admit reading the comments above that there did seem to be a lot of lemon juice going in - and when i tasted as i mixed it was quite a strong flavour - but once everything was in it wasn't noticable at all. It also "matured" nicely in the fridge - not that it was around for long......

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• Heather

  08 July 2009

  Heather rated and commented on this recipe

  

  whoops - didn't leave a rating.....

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Ingredients

• 300g fresh or frozen peas
• 300g fresh broad beans , podded (no need to remove their pale green jackets) or use frozen (defrosted)
• 4 tbsp olive or sunflower oil
• 2 garlic cloves , peeled
• zest 2 lemons , juice of 1
• 2 tbsp extra-virgin olive oil

TO SERVE

• 8 slices sourdough bread , halved
• 125g log soft, spreadable goat's cheese
• 50g bag pea shoots (or use watercress)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 6 mins

Vegetarian

Ingredients

• 300g fresh or frozen peas
• 300g fresh broad beans , podded (no need to remove their pale green jackets) or use frozen (defrosted)
• 4 tbsp olive or sunflower oil
• 2 garlic cloves , peeled
• zest 2 lemons , juice of 1
• 2 tbsp extra-virgin olive oil

TO SERVE

• 8 slices sourdough bread , halved
• 125g log soft, spreadable goat's cheese
• 50g bag pea shoots (or use watercress)

PER SERVING

503 kcalories, protein 19g, carbohydrate 55g, fat 25 g, saturated fat 6g, fibre 12g, salt 1.22 g

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