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

"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"
Prep time:
5 min
Cook time:
6 min
Servings:
4 people

Health Score

High
Medium
Low
8.8 / 10
High score

Glycemic Index

Index
54
Low
Load
30
High

Nutrition per serving:

Calories543.89 kcal27%
Fat29.28 g42%
Carbs54.89 g21%
Sugars14.20 g16%
Protein19.94 g40%
Sodium518.35 mg26%
Fiber11.77 g42%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
54
Low
Glycemic Load
30
High

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 2 lemons, juice of 1
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)

Directions

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