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Bigilla (Traditional Maltese Bean Dip)

Bigilla is a thick Maltese dip made from dried broad beans, with plenty of garlic and olive oil. Serve it with galletti, the Maltese crackers, or…

Make Bigilla with dried broad beans, garlic, olive oil, lemon, and parsley, with tips for a rustic texture and serving it with Maltese bread.

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Prep15 minsCook90 minsServes6DifficultyMedium
Watercolour illustration of Bigilla in a terracotta bowl with broad beans, garlic, olive oil and lemon.

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Maltese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

Ingredient notes & swaps

  • Dried broad beans may be labelled fava beans in Mediterranean or Middle Eastern shops. Whole and peeled split beans cook at different rates: begin checking peeled beans earlier and use softness, rather than the clock alone, as your guide. If you cannot find galletti, serve plain crackers or crusty bread. Chickpeas make a different dip; they will not reproduce Bigilla's broad-bean flavour.

The recipe

Bigilla (Traditional Maltese Bean Dip)

15 min prep90 min cook105 min total6 people
Scale:

Ingredients

Ingredients

Method

  1. 1

    Soak the beans: Rinse the dried broad beans, then soak in plenty of cold water in the fridge for 12-24 hours, changing the water once.

  2. 2

    Cook: Drain and place the beans in a pot with fresh water to cover well. Simmer gently for 60-90 minutes until very soft. Drain, reserving a little cooking liquid.

  3. 3

    Blend or mash: While still warm, mash the beans with a fork or potato masher for a traditional texture. For a smoother texture, pulse briefly in a food processor. Add crushed garlic, olive oil, lemon juice, salt, and pepper. If too thick, add a little reserved cooking liquid.

  4. 4

    Finish: Stir in chopped parsley and chilli flakes (if using). Drizzle generously with olive oil before serving.

Ingredient Guide

  • Dried broad beans: Look for beans sold for Bigilla or ful ta' Ġirba when available. The recipe starts with dried weight, before soaking.
  • Garlic: Raw garlic gives the dip its bite. Start with the smaller quantity if you prefer a gentler flavour, then taste after mixing.
  • Olive oil: This enriches the beans; reserved cooking water loosens them without making the dip excessively oily.
  • Lemon and parsley: Add brightness at the end, once the beans are tender. Taste before adding all the lemon juice.

Ingredient Substitutions Outside Malta

Dried broad beans may be labelled fava beans in Mediterranean or Middle Eastern shops. Whole and peeled split beans cook at different rates: begin checking peeled beans earlier and use softness, rather than the clock alone, as your guide.

If you cannot find galletti, serve plain crackers or crusty bread. Chickpeas make a different dip; they will not reproduce Bigilla's broad-bean flavour.

Tips for Texture and Flavour

  • Mash a bean before draining the pot. If the centre is firm or chalky, keep simmering and top up the water as needed.
  • Reserve some cooking liquid before draining. Stir it into the dip a spoonful at a time: Bigilla thickens as it cools.
  • Mash by hand for a coarse texture, or pulse briefly for a smoother finish. Stop before the dip becomes completely puréed if you want a rustic result.

How to Serve Bigilla

Spoon into a shallow bowl and finish with olive oil and parsley. Pair it with Ħobż Malti, olives, and Kapunata for a spread to share. Arjoli adds another dip with a sharper garlic-and-tomato flavour.

Find more ideas in our traditional Maltese recipe collection.

Storage and Making Ahead

Chill within two hours and eat within 48 hours, or freeze portions. See the FSA's leftover guidance.

Keep it covered. Before serving, stir and check the consistency; add a little water if needed and refresh the parsley and lemon to taste.

Frequently Asked Questions

Is Bigilla the same as hummus?

No. Bigilla uses broad beans and this recipe has no tahini. Garlic, olive oil, and the texture of the beans give it a different character.

Can I use canned beans?

Canned broad beans can make a quick dip, but they are already cooked. Drain and rinse them, then mash and season to taste. The dried-bean weight and soaking and simmering times above do not apply to that shortcut.

Why is my Bigilla grainy or too thick?

A little coarseness is expected from hand-mashing. Hard grains suggest the beans needed longer cooking. A smooth but stiff dip usually needs a little reserved cooking liquid.

Recipe adapted from Maltese Recipes.

Storage

No specific storage guidance is provided in the source recipe.

Freezing

Check the recipe notes for any dish-specific freezing guidance.

Reheating

Follow current food-safety guidance and reheat cooked food thoroughly where appropriate.

Keep cooking

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