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

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

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(23 ratings)

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Cooking time

Prep: 5 mins Cook: 6 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
503
protein
19g
carbs
55g
fat
25g
saturates
6g
fibre
12g
sugar
5g
salt
1.22g

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/4½ oz log soft, spreadable goat's cheese
  • 50g bag peas shoots (or use watercress)

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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.

Recipe from Good Food magazine, June 2009

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Comments

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catcorrigan's picture
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A really nice alternative to normal houmous, made with frozen peas and frozen broad beans as they were cheaper and more readily available ... it worked a treat. Delicious with goats cheese as suggested or alone with just crackers or bread.

quasibaba108's picture

Very straightforward and tasty. Infused oil with fresh sage, which was on hand. A brilliant use for those fresh peas and broad beans - when I couldn't face making another risotto! The bright green is fresh and appealing.

idamonster's picture
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Delicious. Used 2 tablespoons of concentrated lemon juice as I didn't have any fresh lemons. Had this with some tuna burgers and it went quite well! I think it would be good with a nice salad or with some chicken and I reckon it would be really good at a bbq.

anniekearney's picture
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Really tasty recipe can be used as a dip or sandwich filler too!

gemmisa's picture

Love love love these summer recipes! Now all we need is some sunshine! BTW I've tried these FAB salad dressings that would make those summer BBQs PERFECT! http://youtu.be/26KEehfpl-8

emilyshort's picture
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Excellent, healthy, tasty snack or starter. My guests were very impressed!

klm909's picture
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I don't even like broad beans and I loved this! I used frozen broad beans but I did remove the skins as worried they would make it taste too bitter. Thought the lemon quantity was fine!

nbryan's picture
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lovely fresh flavours, after reading the comments, did lemon juice to taste and needed no where near the amount stated. used french stick instead toasted which was fine.

gillibee's picture
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really lovely

casalba's picture
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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.

cduggan's picture

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

nzcharlie's picture
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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.

liddlej's picture
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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

philinbrighton's picture
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B-O-R-I-N-G!

juliebahrain's picture
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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.

vidubo's picture

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?

clionaf's picture
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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.

clionaf's picture
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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.

magicjewel's picture
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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! :)

Heatherch's picture
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whoops - didn't leave a rating.....

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