Heat 1 tablespoon of oil in a large saucepan over a low-medium heat. Add the chopped carrots, and season well. Cook, stirring occasionally, for 6 minutes, until slightly browned.
Add the garlic and cook, stirring, for 2 minutes more until the garlic is fragrant.
Add the broad beans and chickpeas and cook for 5 minutes over a low-medium heat until the carrots are soft. You can cover the pan for this time if your carrots still feel pretty hard- add a little water if it’s sticking. Leave to cool slightly.
Add the contents of the pan to a high speed blender or food processor along with the lemon juice, tahini, peanut butter, cumin, salt and pepper. Turn the blender on to high and process until smooth, pushing down the sides as needed.
Next, with the blender running, stream in 5 tablespoons of cold water, until the hummus is light and creamy. You can use more or less water depending on the power of your blender and the desired thickness of your hummus.
Top with olive oil and sesame seeds and enjoy!