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.  

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.