Pea & broad bean hummus with goat’s cheese & sourdough - Good Food Middle East
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
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Cooking tools:
- Food processor
- Microplane
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Toaster
- Mixing bowl
- Measuring spoon
- Spoon
- Serving bowl
- Plate
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 peas shoots (or use watercress)
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