Bigilla is a vibrantly seasoned dip from Malta. This delightful dish features creamy mashed broad beans as its base, accented by a garlicky herb topping. Unlike your average bean dip, Bigilla boasts a hearty texture from slow-cooked dried broad beans with aromatics from garlic, olive oil, and other seasonings. Bigilla welcomes customization, allowing you to tailor it to your preferences.

Jeremy is from a Maltese background and he introduced this delicious dip. He describes Bigilla as a close relative to the popular Middle Eastern dish ful medames. In Malta, Bigilla is ubiquitous, gracing tables at restaurants, cafes and casual gatherings. Jeremy emphasizes the communal nature of the dish, highlighting how meals serve as social events where people gather to share food and enjoy each other’s company.  

Bigilla is a traditional Maltese dish that embodies the island’s rich culinary heritage. This thick bean dip, made primarily from broad beans (also known as fava beans) and flavored with garlic, olive oil, and herbs, has deep roots in Malta’s agricultural history and reflects the influence of various cultures that have shaped Maltese cuisine over the centuries.

Origins and Cultural Influences

The origins of bigilla can be traced back to the early agricultural practices in Malta, where beans were a staple crop. The cultivation of broad beans dates back to antiquity, and they were a vital source of protein for the local population. As a dish, bigilla is believed to have evolved from simpler bean preparations, becoming a more refined spread or dip over time.

Malta’s strategic location in the Mediterranean has exposed it to a multitude of cultural influences throughout history, including those from the Phoenicians, Romans, Arabs, and Knights of St. John. Each of these cultures left an indelible mark on the island’s culinary practices. The Arabic influence, in particular, is notable, as the Arabs introduced a variety of legumes and spices to the Maltese diet. This is evident in bigilla’s use of garlic and olive oil, ingredients that have become staples in Mediterranean cooking.

Ingredients and Preparation

The primary ingredient in bigilla is the broad bean, which is typically dried and soaked before cooking. The beans are boiled until tender and then mashed into a thick paste. Garlic, olive oil, and often lemon juice are added to enhance the flavor. Some recipes also include fresh herbs like parsley or mint, which provide a refreshing contrast to the earthy beans.

Bigilla is known for its versatility. While it can be enjoyed as a dip served with crusty bread or crackers, it can also be used as a filling for sandwiches or as an accompaniment to various dishes. Traditionally, bigilla is served as part of a Maltese platter, often alongside other local delicacies such as olives, cheese, and sun-dried tomatoes.

Bigilla in Maltese Culture

Bigilla holds a special place in Maltese culture, often associated with gatherings, celebrations, and communal meals. It is a popular choice for feasts and festivities, including village festas, where local traditions and culinary practices are showcased. The dish is not only enjoyed at home but is also a staple in local restaurants and eateries, where it is often featured as part of a traditional Maltese meal.

In addition to its culinary significance, bigilla has become a symbol of Maltese identity, representing the island’s agricultural roots and communal values. The act of preparing and sharing bigilla with family and friends fosters a sense of togetherness and connection to local traditions.

Modern Interpretations

In recent years, bigilla has gained popularity beyond Malta, especially among those interested in Mediterranean cuisine. Chefs and home cooks are experimenting with the classic recipe, incorporating different flavor profiles and ingredients, such as smoked paprika or chili flakes, to create modern twists on this traditional dish.

The recipe itself is straightforward. Soak the dried beans for a day then boil them until tender. Toss them into a food processor with olive oil, salt and pepper and blend until your desired consistency. The real star of the show may actually be the topping. It’s a vibrant mix of chopped parsley, balsamic vinegar, and spices that add a delightful tang and freshness to the bean dip. 

The beans had a surprising creaminess, despite my less than stellar blending skills. The topping, with its burst of brightness and herbaceousness, perfectly complemented the savory base. It was like hummus with a new personality.

The next time you’re looking for a flavorful and versatile appetizer, try Bigilla. And remember, sharing is caring. Just avoid the double dip (unless of course, nobody’s watching ;). As someone who adores any form of bean dip, I can confidently say this Maltese version did not disappoint. The flavors are so bright and vibrant with an irresistible savory backbone.