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.
Put the 4 tbsp oil in a pan, heat gently,
then add the garlic. Cook for 3 mins, very
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.
Whizz the peas, beans and almost all
the zest in a food processor, then trickle
in the garlicky oil. Add the garlic cloves,
almost all the lemon juice and 1 tbsp
extra virgin olive oil. The houmous should
be swirling around the bowl nicely by this
point, but not be too fine in texture. Scrape
the sides down if you need to. Season
well – you’ll need about 1 tsp sea 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.
To serve, toast the bread, then spread
with the goat’s cheese. Dollop a good
spoonful of houmous 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.