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broad bean dip - bigilla

(2 ratings)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

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 ratings)
yield 6 -10
prep time 8 Hr 15 Min
cook time 20 Min
method Stove Top

Ingredients For broad bean dip - bigilla

  • 1 lb
    dried broad beans
  • 6 c
    chicken stock (start with less)
  • 3 clove
    garlic
  • 1
    long red chili, seeded (jalapeño or other hot chili is ok)
  • 1/3 c
    olive oil
  • 1 lg
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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