A rustic Maltese dip of mashed dried broad beans seasoned with garlic, olive oil, parsley, and chili, served with crusty bread or crackers.
Ingredients
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300g dried tic beans (broad beans), soaked overnight
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4 cloves garlic, minced
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3 tbsp extra-virgin olive oil
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1 tbsp red wine vinegar
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Fresh parsley, chopped
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1 small chili, minced
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Salt, black pepper
Instructions
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1
Drain soaked beans, cover with fresh water, and boil until very soft (about 45 min). Drain.
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2
Mash or blend beans to a rough paste — it should have texture, not be smooth.
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3
Stir in garlic, olive oil, vinegar, parsley, and chili.
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4
Season with salt and pepper. Adjust oil and vinegar to taste.
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5
Transfer to a bowl, drizzle with more olive oil, and serve with crusty bread or galletti crackers.
Did You Know?
Bigilla vendors once walked the streets of Maltese villages selling the dip from large jars, scooping portions onto sheets of paper for customers.