- 300g fresh or frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 300g fresh broad beans, podded (no need to remove their pale green jackets) or use frozen (defrosted)
A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…
- 4 tbsp olive or sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 garlic cloves, peeled
- zest 2 lemons, juice of 1
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tbsp extra-virgin olive oil
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.
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.
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.
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.
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.