Broad Bean Dip - Bigilla

Carolyn Haas


Kind of a Maltese version of hummus, this popular treat can be found at most food counters. I adjusted amounts to US measurements so it would be easier for those of us not accustomed to cooking with metric amounts. (Prep time includes overnight soak time - for a shortcut, you can tried canned broad beans. Broad beans are also known as Fava Beans - Silence of the Lambs, anyone?)


★★★★★ 2 votes

8 Hr 15 Min
20 Min
Stove Top


  • 1 lb
    dried broad beans
  • 6 c
    chicken stock (start with less)
  • 3 clove
  • 1
    long red chili, seeded (jalapeño or other hot chili is ok)
  • 1/3 c
    olive oil
  • 1 large
    lemon, juiced
  • ·
    crackers and crudités for dipping

How to Make Broad Bean Dip - Bigilla


  1. Soak beans overnight. Put beans and stock in a saucepan and bring to the boil.
  2. Add garlic and chilli, cook, covered, for about 20 minutes or until the beans are tender. Cool for 10 minutes.

    Add oil and lemon juice. Use immersion blender to combine all ingredients together until smooth. Add salt and pepper, to taste.

Printable Recipe Card

About Broad Bean Dip - Bigilla

Course/Dish: Dips
Main Ingredient: Beans/Legumes
Regional Style: Mediterranean

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