Description
A fresh and vibrant pea and broad bean hummus topped with creamy goat’s cheese and served with toasted sourdough, perfect for a light appetizer or snack bursting with bright lemon and garlic flavors.
Ingredients
Scale
Hummus
- 300g fresh or frozen peas
- 300g fresh broad beans, podded (no need to remove pale green jackets) or 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
- Sea salt, about 1 tsp
- Freshly ground black pepper, to taste
To Serve
- 8 slices sourdough bread, halved
- 125g (4½ oz) log soft, spreadable goat’s cheese
- 50g bag pea shoots (or substitute with watercress)
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 the beans and peas, then cool them under cold running water. Drain thoroughly to remove excess moisture.
- Infuse the oil with garlic: Place 4 tablespoons of olive or sunflower oil in a pan and heat gently. Add the peeled garlic cloves and cook very gently for 3 minutes until the oil is infused with garlic flavor and the garlic softens without coloring. Transfer the oil and garlic to a jug and let it cool.
- Make the hummus: In a food processor, combine the cooked peas, broad beans, and almost all the lemon zest. Blend while slowly trickling in the cooled garlicky oil. Add the garlic cloves from the infused oil, almost all the lemon juice, and 1 tablespoon of extra-virgin olive oil. Process until the mixture is smooth but still has some texture—avoid over-blending. Scrape down the sides as needed.
- Season and finish the hummus: Season the hummus generously with about 1 teaspoon of sea salt and plenty of freshly ground black pepper. Adjust the lemon juice for taste by adding the remaining juice. Spoon the hummus into a serving dish, swirl the top with a spoon, drizzle over the remaining tablespoon of extra-virgin olive oil, and set aside.
- Prepare the sourdough and goat cheese topping: Toast the sourdough bread slices until golden and crisp. Spread each slice generously with soft goat’s cheese.
- Assemble and serve: Dollop a good spoonful of the pea and broad bean hummus onto each goat cheese-covered toast. Drizzle a little more extra-virgin olive oil on top, scatter the remaining lemon zest, and grind some fresh black pepper over each piece. Garnish with a few fresh pea shoots or watercress and serve immediately.
Notes
- When selecting broad beans, slender pods tend to contain better quality beans. Don’t be alarmed by discoloration on the pods.
- To avoid bitterness when shelling broad beans, avoid licking your fingers.
- The garlic-infused oil adds a subtle and mellow garlic flavor without overpowering the hummus.
- This hummus has a slightly coarse texture for a rustic, fresh feel instead of being overly smooth.
- Watercress can be used as an alternative to pea shoots for garnish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: pea hummus, broad bean hummus, goat cheese, sourdough, lemon hummus, vegan alternative, appetizer, snack, Mediterranean recipe
