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
8.7 / 10
High score

Glycemic Index

Index
54
Low
Load
29
High

Nutrition per serving:

Calories541.42 kcal27%
Fat29.25 g42%
Carbs54.11 g21%
Sugars13.91 g15%
Protein19.90 g40%
Sodium518.23 mg26%
Fiber11.73 g42%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
54
Low
Glycemic Load
29
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/4.5oz log soft, spreadable goat's cheese
50g bag pea shoots (or use watercress)

Directions

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