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Pod the broad beans and steam or boil for a few minutes until tender.
Refresh with cold water, drain and tip into a blender.
Add the tahini, garlic, olive oil, juice of half the lemon and sea salt to the blender and process, scraping down, until the mixture is a rough puree.
Add about 30-50ml of water and process again until the mixture looks smooth and creamy.
Taste and decide whether you want to add the juice of the rest of the lemon and more water, until the hummus is the texture of whipped cream.
Finely chop the dill and stir into the hummus, check for salt and scrape into a container or use right away.
Any leftovers will keep for a few days in a clean jar with oil poured on top to exclude the air.