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

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

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

Prep: 5 mins Cook: 6 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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)
    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



    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)



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


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd May, 2011
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.
31st Mar, 2011
A bit of a misnomer really, as houmous means chickpeas in Arabic.
2nd Nov, 2010
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.
16th Jul, 2010
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
6th Jul, 2010
18th Jun, 2010
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.
26th May, 2010
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?
10th Apr, 2010
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.
10th Apr, 2010
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.
10th Apr, 2010
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! :)


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.