Bigilla
The Quirky Foodster Team
Ingredients
- Dried broad beans, soaked overnight and cooked until tender — 2 cups (300 g / 10.5 oz)
- Garlic, minced — 4 cloves
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Lemon juice — 1 tbsp
- Dried mint or fresh parsley, chopped — 1 tsp
- Chilli flakes — 1/2 tsp (optional)
- Salt and pepper — to taste
Method
- Drain the cooked broad beans well.
- Mash the beans with a potato masher or pulse briefly in a food processor, leaving some texture rather than a completely smooth purée.
- Stir in the minced garlic, olive oil, lemon juice, mint or parsley, and chilli flakes if using.
- Season with salt and pepper.
- Serve at room temperature with crusty bread or crackers.
Introduction: A garlicky, herb-flecked broad bean dip, traditionally served with crusty bread or crackers as a starter or bar snack.
Cultural Background: Bigilla is a beloved staple of Maltese village feasts and bars, made from dried broad beans soaked and mashed with garlic and herbs, its simplicity reflecting the island’s frugal, produce-driven culinary roots.
Tips: Leave a little texture in the mash rather than blending it completely smooth, for a more traditional, rustic result. Let the dip sit for at least 20 minutes before serving so the garlic flavour mellows and blends through.
Variations: Add a spoonful of tomato paste for a slightly different colour and flavour. Drizzle with extra olive oil just before serving for richness.
Storage: Store covered in the refrigerator for up to 4 days.
Reheating: Served at room temperature or chilled; not typically reheated.
Nutrition: Per serving (approx.): 180 kcal, 8 g protein, 9 g fat, 18 g carbohydrate.
FAQs:
Q: Can I use canned broad beans?
A: Yes, though dried beans cooked from scratch give the most
Q: Is bigilla always garlicky?
A: Yes, garlic is a defining feature, though the amount can be adjusted to
- Dried broad beans, soaked overnight and cooked until tender — 2 cups (300 g / 10.5 oz)
- Garlic, minced — 4 cloves
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Lemon juice — 1 tbsp
- Dried mint or fresh parsley, chopped — 1 tsp
- Chilli flakes — 1/2 tsp (optional)
- Salt and pepper — to taste
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