Bring a saucepan of water to the boil over a high heat. Add the asparagus and broad beans and cook until tender, about 6 minutes. Drain, roughly chop and allow to cool.
In a food processor combine the asparagus, beans and chickpeas and whiz up. Add the garlic, tahini, oil, salt and lemon juice and process until smooth. Add the fresh mint leaves to taste and process. Spoon into a serving dish and serve.
Should last about 1 week if kept in an airtight container in the fridge.