I just love bigilla (broad bean) dip. Some countries in the Middle East also serve dips using broad beans which isn’t surprising considering Malta is so close. Traditionally, dried broad beans are used in this dip but I spotted some fresh broad beans in the vegetable section of my local supermarket and thought why not. So, so easy to make.
I have to admit using dried broad beans is more authentic but for a change fresh broad beans are a lovely alternative. I also fry my garlic as I don’t like the after taste of raw garlic, but you can use raw garlic if you like instead. You can serve with crackers (Maltese galletti are the preferred option) or even spread on bread. When I come across some dried broad beans I will make it again and post.
I once grew broad beans on a mass scale on the farm back in Australia. When I say mass scale I mean one long row 500 m in length (ok, perhaps mass scale in my terms). I thought I was going to be rich once I sold them somehow, but my broad beans died as I didn’t consider how I was going to irrigate them. I had a few get rich quick schemes which never seemed to have come to fruition.
Broad beans are used in many other Maltese recipes especially soups and pies. They are a good source of protein too.
- Bigilla dip using fresh broad beans.
- 2 kg broad beans in pods (approx 500g beans without pods) peeled
- 60ml olive oil
- 3 garlic cloves fried
- Juice of 1 lemon
- 2 tbp mint and 4tbp parsley
- 1 tsp dried crushed chilli or 1 red chilli sliced
- Salt and pepper
- Peel broad beans from pod and place in pot of boiling water for 10minutes.
- While this is happening fry garlic cloves in olive oil lightly for five minutes (be careful not to brown).
- Once broad beans have been boiled and drained, peel skins.
- Place all ingredients in a bowl and either mash or whiz quickly in a blender.
- Season with salt and pepper.