Pea & Broad Bean Hummus with Goat’s Cheese & Sourdough Recipe

Introduction

This vibrant pea and broad bean hummus is a fresh twist on a classic dip, enhanced by creamy goat’s cheese and crunchy sourdough. Perfect for spring or summer gatherings, it’s light, flavorful, and easy to prepare.

Ingredients

• 300g fresh or frozen peas
• 300g fresh broad beans, podded (no need to remove their 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
• 8 slices sourdough bread, halved
• 125g soft, spreadable goat’s cheese
• 50g pea shoots (or watercress)

Instructions

1. Step 1: Bring a large pan of salted water to a boil. Add the peas and broad beans, then cook for 3 minutes. Drain and cool briefly under cold running water. Drain again thoroughly.
2. Step 2: Heat 4 tablespoons of oil gently in a pan. Add the garlic and cook very gently for 3 minutes until soft and fragrant but not colored. Remove from heat and let the oil cool with the garlic.
3. Step 3: In a food processor, combine the peas, broad beans, and almost all of the lemon zest. Pulse to combine.
4. Step 4: Slowly drizzle in the garlic-infused oil, the two garlic cloves, most of the lemon juice, and 1 tablespoon of extra-virgin olive oil. Pulse until the mixture is combined but still has some texture.
5. Step 5: Season the hummus well with about 1 teaspoon sea salt and plenty of black pepper. Add the remaining lemon juice to taste. Transfer to a serving dish, create a swirl on top, and drizzle with the remaining olive oil.
6. Step 6: Toast the sourdough slices until golden. Spread each slice with goat’s cheese.
7. Step 7: Dollop a generous spoonful of hummus onto each goat’s cheese toast. Drizzle with extra olive oil, sprinkle over the remaining lemon zest, and grind on some black pepper. Top with pea shoots and serve immediately.

Tips & Variations

• When choosing broad beans, slender pods often contain fresher beans. Don’t worry if pods are discolored, as the beans inside may still be good quality.
• If you don’t have pea shoots, substitute with watercress or fresh herbs like parsley for a similar fresh bite.
• For a nuttier flavor, toast a tablespoon of pine nuts and sprinkle them over the hummus before serving.

Storage

Store leftover hummus in an airtight container in the refrigerator for up to 3 days. Stir well before serving. The goat cheese spread and toasted bread are best prepared fresh and consumed immediately. To reheat the hummus, bring it to room temperature or warm gently in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broad beans and peas?

Yes, frozen broad beans and peas work well. Just defrost them before cooking to ensure even texture and flavor.

Do I need to remove the pale green jackets from the broad beans?

No, the pale green jackets can remain on; they add texture and flavor to the hummus and save time during preparation.

Pea & Broad Bean Hummus with Goat’s Cheese & Sourdough Recipe

---

★★★★★

4.7 from 67 reviews

• Author: Ethan
• Total Time: 16 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A vibrant and creamy pea and broad bean hummus paired with tangy goat’s cheese and rustic sourdough bread. This fresh, bright appetizer combines tender green peas and broad beans blended with infused garlic oil and zesty lemon, served with toasted sourdough slices topped with soft goat’s cheese and peppery pea shoots for a refreshing and elegant starter.

---

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 300g fresh or frozen peas
• 300g fresh broad beans, podded (no need to remove pale green jackets) or defrosted frozen broad beans
• 50g bag pea shoots (or watercress)
• Zest of 2 lemons
• Juice of 1 lemon (plus extra to taste)

Oils & Fats

• 4 tbsp olive or sunflower oil
• 2 tbsp extra-virgin olive oil

Other

• 2 garlic cloves, peeled
• 8 slices sourdough bread, halved
• 125g/4½ oz log soft spreadable goat’s cheese
• Sea salt (about 1 tsp)
• Black pepper, freshly ground

---

Instructions

1. Cook the peas and broad beans: Place the peas and podded broad beans into a large pan of salted boiling water. Cook for 3 minutes until tender. Drain the vegetables and immediately refresh them under cold running water to stop further cooking. Drain thoroughly again to remove excess water.
2. Prepare the garlic-infused oil: Heat 4 tablespoons of olive or sunflower oil gently in a pan. Add the peeled garlic cloves and cook very gently for 3 minutes until the garlic softens and the oil is infused, taking care that the garlic does not brown. Remove from heat, transfer the oil and garlic to a jug, and allow to cool.
3. Blend the hummus base: In a food processor, add the cooked peas, broad beans, and almost all the lemon zest. Whizz to combine, then gradually pour in the cooled garlicky oil. Add the garlic cloves from the infusion, most of the lemon juice, and 1 tablespoon of extra-virgin olive oil. Blend until the mixture is smooth but still has a slightly coarse texture. Scrape down the sides if necessary.
4. Season the hummus: Season the pea and broad bean mixture with about 1 teaspoon of sea salt and plenty of freshly ground black pepper. Add any remaining lemon juice to taste. Spoon the hummus into a serving dish, smooth and swirl the top, then drizzle with the remaining tablespoon of extra-virgin olive oil.
5. Prepare the sourdough and garnish: Toast the sourdough bread slices until crisp. Spread each piece with soft goat’s cheese, then dollop a generous spoonful of the pea and broad bean hummus on top. Drizzle with a little more olive oil, sprinkle over the remaining lemon zest, and grind some black pepper over each slice. Garnish with fresh pea shoots and serve immediately.

Notes

• Broad beans: Choose slender pods as bigger, fatter pods often contain larger, dried beans. Discoloration of the pod does not necessarily indicate poor quality. Avoid licking your fingers during shelling as broad beans can leave a bitter taste.
• For a smoother hummus texture, blend longer, but retaining a slight coarse texture adds pleasant bite.
• If fresh broad beans are unavailable, defrosted frozen broad beans are a convenient alternative.
• Use mild olive or sunflower oil for garlic infusion to prevent overpowering bitterness.
• Adjust lemon juice and seasoning according to taste preferences for brightness and salt balance.

• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: pea hummus, broad bean hummus, goat cheese, sourdough, appetizer, vegetarian, Mediterranean, fresh peas, broad beans, healthy dip