Bigilla- Maltese broad bean dip

Start the party with this punchy broad bean dip laced with garlic and chilli, a popular Maltese snack that's simple to make! Ingredient notes: - Dried broad beans can be found easily in Middle Eastern grocery shops. Look for the beans that have been shelled already, which will often be fragmented rather than whole - The beans need to soak for 18-24 hours before you plan to cook - If you're unable to find dried broad beans you can use fresh, frozen broad beans. These will not need soaking or defrosting. Be mindful that they'll take less time to cook once the water comes to the boil and you may need less liquid to blend them This recipe serves 8 as a snack/starter with crudities and crackers. It can be stored in an airtight container in the fridge for up to 4 days. Delicious served warm but can be served at room temperature or chilled if you prefer. Recipe tested and photographed by Miriam

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Ensure the beans have been soaking, if using dried

Step 2

Put the beans and stock in a saucepan and bring to the boil

Step 3

Add the garlic and chilli and cook, on a low simmer for 20 minutes or until cooked. The cooking time depends on whether the beans were whole or fragmented, and how long they were soaking. They can take up to an hour. They should be soft through but not mushy. Keep testing and checking during the cooking process

Step 4

Whilst the beans are cooking, prepare your crudities by washing, and cutting the carrots, cucumber, tomatoes and broccoli/cauliflower

Step 5

Drain the beans but be careful to reserve the stock which is needed for the next step. Leave the beans and stock to cool for 10-15 minutes

Step 6

Blend the beans with a couple of ladlefuls of the stock mixture, the lemon juice and oil, either in a food processor or using a hand blender. Slowly add more stock mixture until the texture is smooth, creamy and custard like. It needs to be runny enough to fall off the spoon easily but not soup like. The mixture will firm up a lot when it cools

Step 7

Adjust the seasoning to taste with a little more lemon juice, pepper or salt if needed. The dip is delicious served warm with crudities or you can cool it to room temperature. Drizzle with a little oil and a pinch of chilli powder or flakes, for a decorative touch

Step 8

Reserve the rest of the stock to thin down the dip once completely cool, to the consistency of your liking!

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