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

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

Any leftover houmous from this summery lunch dish will keep well covered in the fridge for up to three days and make a great snack with toasted pittas

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 6 mins

Vegetarian

Vegetarian

Method

  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.
Try

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, sugar 5g, salt 1.22 g

Recipe from Good Food magazine, June 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo elaine

    12 May 2009

    elaine rated and commented on this recipe

    4 stars

    quite good a very healthy.

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  • Binder photo 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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  • Binder photo Yummy stuff

    05 June 2009

    Yummy stuff rated and commented on this recipe

    5 stars

    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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  • Binder photo Noop

    07 June 2009

    Noop rated and commented on this recipe

    1 stars

    Awful! Far too much lemon.

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  • Binder photo 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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  • Binder photo 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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  • Binder photo Heather

    08 July 2009

    Heather rated and commented on this recipe

    5 stars

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

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  • Binder photo Chef Lucy

    06 January 2010

    Chef Lucy rated this recipe

    5 stars

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  • Binder photo Chef Lucy

    10 April 2010

    Chef Lucy commented on this recipe

    i LOVE this recipe! i made it in summer when some family came over and it was a hit! i used extra pea shoots because i love the sweetness! we had quite a bit left but saved it and it didn't last for long! :)

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  • Binder photo CF

    10 April 2010

    CF rated and commented on this recipe

    5 stars

    I made this as an appetiser when I was entertaining some friends one evening, and it was a definite hit. Everyone loved it and asked for the recipe. I used frozen broad beans and it was nice and easy to prepare.

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  • Binder photo CF

    10 April 2010

    CF commented on this recipe

    I should add that I only made the hummous - I didn't serve it with goats cheese and sour dough. I served it with pita chips instead.

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  • Binder photo Vidubo

    26 May 2010

    Vidubo commented on this recipe

    Your Naked Wine voucher cannot be used. I tried it when I first signed up and the offer remains until I attempt to use it. Is this a case of the Emperor's clothes?

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  • Binder photo Julie Bahrain

    18 June 2010

    Julie Bahrain rated and commented on this recipe

    5 stars

    Just made the houmous. Very easy, only made half quantity and used frozen peas and frozen broad beans. It was surprisingly good! No one taste shone through and it felt very healthy :-) Will definitely make it again.

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  • Binder photo Philippa

    06 July 2010

    Philippa rated and commented on this recipe

    1 stars

    B-O-R-I-N-G!

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  • Binder photo ruedepusk

    16 July 2010

    ruedepusk rated and commented on this recipe

    5 stars

    I used fresh peas and broad beans, and added some sweet balsamic vinegar to the pot, and it is absolutely delicious. Ignore negative comments my whole family are hooked It's a marvellous way to use broad beans. ta very much x

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  • Binder photo CharlieNZ

    02 November 2010

    CharlieNZ rated and commented on this recipe

    4 stars

    simply delish! will be trying it with some chickpeas next time! i also added a dash of lemon pepper and a grind of fresh black pepper. Mmm a tasty treat for my nz summer arvo.

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  • Binder photo Bistro Gerard

    13 November 2010

    Bistro Gerard rated this recipe

    4 stars

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  • Binder photo Najarah

    31 March 2011

    Najarah commented on this recipe

    A bit of a misnomer really, as houmous means chickpeas in Arabic.

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  • Binder photo casalba

    02 May 2011

    casalba rated and commented on this recipe

    5 stars

    A lovely fresh and very simple starter. Also good for party dips/vegetarian pate. I used only half the juice of one very large lemon and the fresh taste of the peas and beans really sang through. I did worry about the broad bean shells as I used frozen and they did look a bit tough. However, once 'blitzed' all came together well. Have made it twice already and shall certainly make it again.

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  • Binder photo Gill

    06 June 2011

    Gill rated and commented on this recipe

    5 stars

    really lovely

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 6 mins

Vegetarian

Vegetarian

Ingredients

TO SERVE

  • 8 slices sourdough bread , halved
  • 125g/4.5oz log soft, spreadable goat's cheese
  • 50g bag peas shoots (or use watercress)
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PER SERVING

503 kcalories, protein 19g, carbohydrate 55g, fat 25 g, saturated fat 6g, fibre 12g, sugar 5g, salt 1.22 g

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