Photo: Alexander Maasch
Pea & broad bean houmous with goat’s cheese & sourdough
9 ingredients
5 min + 6 min
Serves 4
openrecipes
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
Estimated Nutrition (whole recipe, rough)
866
Calories
29g
Protein
25g
Fat
130g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Sourdough | 1 slice (36g) | 93 |
| Pea | 1/2 cup (72g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Broad Bean | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 peas shoots (or use watercress)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes