Pea & broad bean houmous with goat’s cheese & sourdough

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)