Bigilla

Bigilla is a thick Maltese dip of mashed broad beans, seasoned with garlic, olive oil and chilli. It is a plain, filling bean dip from Malta, eaten with bread as a snack or starter. Broad beans and olive oil have long been everyday foods on the island, and bigilla is a simple way of turning them into something to share.

What it really is

Broad beans are boiled until soft, then drained and mashed while still warm with crushed garlic, olive oil, chilli and salt. The result is a thick, spreadable paste with a mild, earthy flavour. The garlic gives a sharp bite, and the chilli adds heat that cooks adjust to taste. The classic version contains no dairy, egg or nuts, so it is plant-based.

Bigilla is not hummus. It contains no chickpeas and no tahini, and the beans are mashed rather than blended smooth.

How it's served

• Spread thickly on crusty bread or toasted slices, usually at room temperature.
• Drizzled with a little extra olive oil, often with olives or capers alongside.
• As a starter or snack, shared from a small bowl rather than eaten as a main course.

How to write it on the menu

• Name the beans: say broad beans or fava beans, so guests do not confuse it with hummus.
• Flag wheat if you serve it with bread, which is the usual accompaniment. The dip itself contains no nuts, dairy or eggs.
• State the heat: chilli is a standard seasoning, so say whether the dip is mild or hot.
• Mark it as vegan if you serve it plain, and say whether any cheese or extra toppings are added.