Pea & broad bean hummus with goat’s cheese & sourdough recipe | Good Food
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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Cooking tools:
- Pan
- Colander
- Saucepan
- Pitcher
- Food processor
- Serving platter
- Toaster
- Chef's knife
- Measuring spoon
- Grater
- Spoon
- Plate
- Mixing bowl
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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