Remove 750g (1lb 10oz) broad beans from their pods. Cook in boiling water for 3 -5 minutes, until just tender.
Drain the broad beans and refresh in cold water, then drain again.
Remove the broad beans from the skins and place in a food processor, jug blender or deep sided bowl.
Add 3 tablespoon olive oil, 2 tablespoon lemon juice and 1 tablespoon tahini. Season with salt and pepper. Blitz until smooth. Taste and adjust the seasoning and add a little more lemon juice if desired.
Transfer to a serving bowl and drizzle with a little extra olive oil. Serve with toasted croutés, flatbreads or vegetable crudities.
The hummus will keep covered in the refrigerator for up to 3 days.