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

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

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(24 ratings)

Prep: 5 mins Cook: 6 mins

Easy

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

  • Vegetarian

Nutrition: per serving

  • kcal503
  • fat25g
  • saturates6g
  • carbs55g
  • sugars5g
  • fibre12g
  • protein19g
  • salt1.22g
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Ingredients

  • 300g fresh or frozen peas
    Peas

    Peas

    p-ees

    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)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 4 tbsp olive or sunflower oil
    Sunflower oil

    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
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp extra-virgin olive oil

To serve

  • 8 slices sourdough bread, halved
  • 125g/4½ oz log soft, spreadable goat's cheese
  • 50g bag pea shoots (or use watercress)
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

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.

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Comments (26)

Heatherch's picture
5

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......

Heatherch's picture
5

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......

cha08amd's picture
1

Awful! Far too much lemon.

l-thomson's picture
5

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.

heather123's picture

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

elainegrima's picture
4

quite good a very healthy.

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