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"
8.8 / 10
Nutrition per serving:
Percent Daily Values based on a 2,000 calorie diet.
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)
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