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

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

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(28 ratings)

Prep: 5 mins Cook: 6 mins


Serves 4

Any leftover hummus from this summery lunch dish will keep well covered in the fridge for up to three days and makes 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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  • 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…

  • 4 tbsp olive or sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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…

  • 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 hummus should be swirling around the bowl nicely by this point, but shouldn't 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 hummus 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, questions and tips

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28th Jun, 2020
Used fresh peas and broadbeans. Lovely lovely flavour and texture. Used bruschetta bread instead of sourdough delicious as starter.
catrose13's picture
22nd Jul, 2017
Very good, but I advise adding the lemon slowly, I only used half of the recommended amount and it still overwhelmed the delicate flavour of the peas and beans. I've also added fresh thyme which works well.
8th May, 2013
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.
8th Sep, 2012
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.
9th Jul, 2012
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.
27th Jun, 2012
Really tasty recipe can be used as a dip or sandwich filler too!
18th Jun, 2012
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!
15th May, 2012
Excellent, healthy, tasty snack or starter. My guests were very impressed!
19th Mar, 2012
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!
20th Aug, 2011
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.


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