broad bean dip - bigilla
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?)
prep time
8 Hr 15 Min
cook time
20 Min
method
Stove Top
yield
6-10 serving(s)
Ingredients
- 1 pound dried broad beans
- 6 cups chicken stock (start with less)
- 3 cloves garlic
- 1 - long red chili, seeded (jalapeño or other hot chili is ok)
- 1/3 cup olive oil
- 1 large lemon, juiced
- - crackers and crudités for dipping
How To Make broad bean dip - bigilla
-
Step 1Soak beans overnight. Put beans and stock in a saucepan and bring to the boil.
-
Step 2Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Dips
Ingredient:
Beans/Legumes
Culture:
Mediterranean
Method:
Stove Top
Keyword:
#fava beans
Keyword:
#Maltese
Keyword:
#Mallta
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