From Jamie magazine...
Steam the broad beans for 2 minutes until they're cooked but not mushy. Rinse and cool thoroughly under cold water, and remove the skins.
Toast the pistachios in a dry pan for 2 minutes over a gentle heat, being careful not to let them burn. Put them into a food processor and blend to a fine nut powder.
Add the beans, basil, oil and lemon juice and blitz to a mash. You can add a little extra oil or lemon juice if you like, depending on how smooth and tart you want the hummus to be. Season with pepper.