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
