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
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
- 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.
- 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.
- 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.
- 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.
- 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
