Pea & broad bean hummus with goat’s cheese & sourdough recipe | Good Food

Name: Pea & broad bean hummus with goat’s cheese & sourdough recipe | Good Food
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)

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Any leftover houmous from this summery lunch dish will keep well covered in the fridge for up to three days and make a great snack with toasted pittas, from Good Food Magazine.

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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)