Bigilla – Maltese broad bean dip

4
10 minutes

Ingredients

Bigilla – Maltese broad bean dip

  • 450g of fava beans, dried
  • 100g of fresh broad beans, boiled and peeled
  • 2 tbsp of fresh parsley, chopped
  • 1 tbsp of fresh mint, chopped
  • 1 tbsp of fresh marjoram, chopped
  • 1 red chilli, trimmed and diced
  • 1 bulb of garlic, all cloves peeled
  • 2 tbsp of olive oil, plus extra to serve

Method

1
Soak the dried fava/broad beans overnight. Replace the water the next day and bring the beans to the boil before simmering until cooked and soft
2
Drain the beans, allow them to cool and place in a large bowl with ¾ of the fresh broad beans and the remaining ingredients. Using a handheld stick blender, pulse them until mashed but with some texture still
3
Pile the dip into a serving bowl and scatter the rest of the fresh broad beans over the top. Drizzle over some extra olive oil and garnish with fresh mint leaves
4
Serve as a dip with bread or as a sandwich spread