Pea & Broad Bean Hummus, Goat's Cheese & Sourdough |
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Serves 2 |
Prep 5 mins |
Cooking 6 mins |
Easy |
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My rating |
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Ingredients |
150g fresh or frozen peas
150g fresh broad beans, podded (don't remove green jackets) or
use frozen (defrosted)
2 tbsp olive or sunflower oil
1 garlic clove, peeled (optional)
zest of 1 lemon, juice of 1/2
1 tbsp extra-virgin olive oil
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To serve
4 slices sourdough bread, halved
100g log soft, spreadable goat's cheese
25g bag pea shoots (or use watercress)
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Tip the peas and beans into a
large pan of salted boiling water,then cook for 3 mins.
Drain, cool under cold water, then drain again thoroughly.
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Put the 2 tbsp oil in a pan,
heat gently, then add the garlic. Cook for 3 mins, very
gently, until the oil is infused and the garlic has
softened but is not coloured. Tip the oil and garlic into
a jug and cool or skip this part and just use 2 tbsp of
sunflower oil.
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Whizz the peas, beans
and almost all the zest in a food processor, then trickle
in the garlicky oil or just add 2 tbsp of sunflower oil. Add the garlic cloves
(if using), almost all the lemon juice and 1 tbsp extra
virgin olive oil. The hummus should be swirling around the
bowl nicely by this point, but shouldn't be too fine in
texture. Scrape the sides down if you need to. Season well
with salt and lots of black pepper. Add the rest of the
lemon juice to taste. Spoon into a dish, swirl the top,
then drizzle over the remaining extra virgin olive oil.
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To serve, toast the bread,
then spread with the goat’s cheese. Dollop a good spoonful
of hummus onto each piece, drizzle with a little more
olive oil, scatter with the remaining zest, then grind
over a little black pepper. Top with a few pea shoots and
serve.
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