Bigilla – Maltese broad bean dip

Bigilla – Maltese broad bean dip

Level: Easy

Serves 4

Preparation: 10 minutes (plus overnight soaking time for the beans)


  • 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


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.

Inspired by one of the many destinations that Celebrity Cruises sail to, the Maltese broad bean dip recipe is courtesy of Karen Burns-Booth and

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