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To serve

Nutrition: per serving

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

Method

  • step 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.

  • step 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.

  • step 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.

  • step 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.

RECIPE TIPS
BROAD BEANS

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.

Recipe from Good Food magazine, June 2009

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Comments, questions and tips (29)

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Overall rating

A star rating of 4.3 out of 5.31 ratings

JoniR

Love this - great on crackers too

simonelauralee

A star rating of 5 out of 5.

Used fresh peas and broadbeans. Lovely lovely flavour and texture. Used bruschetta bread instead of sourdough delicious as starter.

catrose13 avatar

catrose13

A star rating of 4 out of 5.

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.

catcorrigan

A star rating of 5 out of 5.

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

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.

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