Heat 1 tbsp of the oil in a pan and sauté the carrot and celery for 3-4 minutes before stirring in the broad beans. Pour in the stock, bring to the boil, and then simmer for 8-10 minutes. Drain, reserving 50ml of the stock then leave to cool slightly before placing the beans in a food processor.
Add the dill, garlic, remaining olive oil and seasoning and blend until nearly smooth. Add some of the reserved liquid if needed to loosen. Serve with toasted pitta bread or crudités.