Bring a medium pot of salted water to a boil and drop the shelled broad beans in the water. Blanch for 2-3 minutes, until tender.
Drain the beans, run them under cold water until they are completely cold (this is to stop the cooking process)
Some recipes call for taking the shell off the beans, but its not necessary. Just make sure you blend the dip well!
Place beans, garlic, cumin, lemon juice, olive oil, tahini, water and parsley in a food processor (you can also use a hand blender). Pulse until smooth and combined. Or if preferred leave the texture slightly chunky. Add salt and pepper to taste.
Transfer to a serving bowl, drizzle with olive oil and sprinkle with a little more cumin.
Serve with toasted pita bread, crackers or carrot sticks and enjoy.