Pea and Broad Bean Hummus with Goat’s Cheese & Sourdough Recipe
Introduction
This fresh and vibrant pea and broad bean hummus is beautifully enhanced with tangy goat’s cheese and crunchy sourdough. It’s a perfect seasonal snack or light lunch that combines creamy, zesty, and fresh flavors effortlessly.
Ingredients
- 300g fresh or frozen peas
- 300g fresh broad beans, podded (no need to remove their pale green jackets) or use frozen (defrosted)
- 4 tbsp olive or sunflower oil
- 2 garlic cloves, peeled
- Zest of 2 lemons, juice of 1 lemon
- 2 tbsp extra-virgin olive oil
- 8 slices sourdough bread, halved
- 125g (4½ oz) log soft, spreadable goat’s cheese
- 50g bag pea shoots (or use watercress)
Instructions
- Step 1: Bring a large pan of salted water to a boil. Add the peas and broad beans and cook for 3 minutes. Drain and rinse under cold water to cool, then drain thoroughly again.
- Step 2: In a small pan, gently heat the 4 tablespoons of oil over low heat. Add the garlic cloves and cook very gently for 3 minutes, until the garlic softens without coloring and the oil is infused. Remove from heat and let cool.
- Step 3: In a food processor, combine the peas, broad beans, and almost all the lemon zest. Blend while drizzling in the garlic-infused oil. Add the garlic cloves, most of the lemon juice, and 1 tablespoon of extra-virgin olive oil. Pulse until the mixture is well combined but still has some texture.
- Step 4: Season the hummus with about 1 teaspoon of sea salt and plenty of black pepper. Adjust the lemon juice to taste. Transfer the hummus to a serving dish, swirl the top, and drizzle over the remaining extra-virgin olive oil.
- Step 5: Toast the sourdough slices and spread each with goat’s cheese. Spoon a generous amount of hummus onto each piece, drizzle with a little more olive oil, scatter over the remaining lemon zest, and grind some black pepper on top.
- Step 6: Garnish with pea shoots or watercress and serve immediately.
Tips & Variations
- When selecting broad beans, choose slender pods rather than large, thick ones for better-tasting fresh beans inside. If shelling, avoid touching your tongue after handling them, as they can leave a bitter taste.
- If you prefer a smoother texture, blend the hummus a little longer, but leaving some chunkiness adds great mouthfeel.
- Substitute watercress or fresh mint for pea shoots if you want a different fresh herb twist.
Storage
Store any leftover hummus in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be gently warmed or brought to room temperature before serving. Toast the bread and add goat’s cheese freshly for optimal flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen peas and broad beans?
Yes, frozen peas and broad beans work well for this recipe. Just make sure they are fully defrosted and drained before using.
Do I need to remove the broad bean skins?
It’s not necessary to remove the pale green jackets for this hummus, which saves time and adds a nice texture to the dip.
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Pea and Broad Bean Hummus with Goat’s Cheese & Sourdough Recipe
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A vibrant and creamy pea and broad bean hummus infused with garlic and lemon, topped with soft goat’s cheese and served with toasted sourdough and fresh pea shoots. This fresh and zesty spread makes for a perfect light lunch or appetizer, combining garden-fresh flavors and a delightful texture contrast.
Ingredients
Scale
Vegetables and Fruits
- 300g fresh or frozen peas
- 300g fresh broad beans, podded (no need to remove pale green jackets) or defrosted frozen broad beans
- Zest of 2 lemons
- Juice of 1 lemon
- 50g pea shoots (or watercress)
Oils and Seasonings
- 4 tbsp olive or sunflower oil
- 2 garlic cloves, peeled
- 2 tbsp extra-virgin olive oil, divided
- 1 tsp sea salt (approximate, to taste)
- Black pepper, to season
Bread and Cheese
- 8 slices sourdough bread, halved
- 125g (4½ oz) soft, spreadable goat’s cheese log
Instructions
- Cook the peas and broad beans: Tip the peas and broad beans into a large pan of salted boiling water and cook for 3 minutes. Drain and cool them under cold running water, then drain thoroughly again to remove excess moisture.
- Prepare garlic-infused oil: Place 4 tablespoons of olive or sunflower oil in a pan and heat gently. Add the peeled garlic cloves and cook very gently for about 3 minutes until the oil is infused with garlic flavor and the garlic has softened but not colored. Transfer the oil and garlic to a jug and let cool.
- Make the hummus base: In a food processor, combine the cooked peas, broad beans, and almost all the lemon zest. Blend while gradually drizzling in the cooled garlicky oil. Add the garlic cloves from the oil, almost all the lemon juice, and 1 tablespoon of extra-virgin olive oil. Pulse until the mixture swirls nicely and has a slightly coarse texture — not too smooth. Scrape down the bowl as needed.
- Season the hummus: Season the hummus well with about 1 teaspoon sea salt and plenty of black pepper. Taste and add the remaining lemon juice to adjust acidity. Transfer the hummus to a serving dish, swirl the surface artistically, and drizzle over the remaining tablespoon of extra-virgin olive oil.
- Prepare the bread and serve: Toast the sourdough bread slices until golden. Spread each with a generous layer of soft goat’s cheese. Spoon a good amount of pea and broad bean hummus over each piece. Drizzle with a little extra olive oil, sprinkle with the remaining lemon zest, and grind over some black pepper. Top with a few fresh pea shoots or watercress and serve immediately.
Notes
- Fresh or frozen peas and broad beans can be used; just ensure they are properly cooked and drained.
- When buying fresh broad beans, choose slender pods for better quality beans inside, ignoring surface discolorations on the pods.
- Do not remove the pale green jackets on the broad beans — they add texture and flavor.
- The garlic oil should be cooked gently to prevent browning and bitterness.
- Serve immediately for the freshest taste and best texture; leftovers can be refrigerated and used within 2 days.
- This hummus is delicious with other fresh herb garnishes, such as mint or parsley, if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: pea hummus, broad bean hummus, goat cheese, sourdough, vegetarian appetizer, Mediterranean, garlic oil, lemon zest
