Bigilla (broad bean) dip
Author: www.amaltesemouthful.com (Marlene Zammit)
Cuisine: Maltese
- 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.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/bigilla-and-galletti/
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