Maltese Food Snacks & Sharing

Bigilla: Traditional Maltese Bean Dip Recipe

Name: Traditional Maltese Bigilla (Broad Bean Dip)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 150 g dried broad beans (or ful tan-Nanna); 2 tbsp olive oil (about 20 g); 2 –3 cloves garlic (crushed (5 g)); 1 tsp dried marjoram or parsley; Salt and pepper (to taste); Optional: chili flakes (lemon juice, or vinegar)

The Dip I Almost Ignored (And Now Actively Crave).

Serves

Calories

175 kcal

Cuisine

Maltese

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On this page: What is it · History · What you need · Step by step · Serving & storage · Recipe card

Bigilla is one of those dishes that feels simple at first, but carries a lot of character. It’s rich, slightly earthy, packed with garlic, and finished with good olive oil. You’ll find it across Malta—served as part of a spread, alongside bread or crackers, or as a small plate to share.

It’s not delicate or refined. Bigilla is meant to be bold, a little rough around the edges, and full of flavor. That’s exactly what makes it work.

What Is It?

Bigilla is a traditional Maltese spread made from dried broad beans, cooked until soft and then mashed with garlic, olive oil, and herbs.

The texture can vary, from coarse and rustic to smooth and spreadable.

It’s often served as part of a meze-style table or simply with bread.

A Little History

Bigilla has its roots in Malta’s rural cooking traditions, where dried broad beans were a reliable and affordable staple. It was originally a dish of necessity—simple ingredients turned into something filling and flavorful. Over time, it became a defining part of Maltese cuisine, closely linked to local bakeries and village life. Today, bigilla remains a classic example of Mediterranean food culture: humble, seasonal, and built around strong, honest flavors.

At a glance

Serves

Calories

175 kcal

Protein

9.9 g

Course

Side Dish, Snack

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Why it works

01 Bold garlic and olive oil flavor

02 Coarse or smooth, your choice

03 Tastes even better the next day

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What You Need

Exact amounts are in the recipe card

For the Bigilla

dried broad beans (ful ta’ Nanna)
olive oil
garlic
dried marjoram or parsley
salt and pepper
chili flakes, lemon juice or vinegar (optional)

Step-by-Step Instructions

You’ll need dried broad beans (ful ta’ Nanna), which are the base of the dish and give it its deep, earthy flavor.

Garlic is essential—it defines the character of bigilla. Olive oil adds richness and helps bring everything together.

Dried marjoram or parsley adds a subtle herbal note, while salt and pepper balance the flavor.

Optional additions like chili flakes, lemon juice, or vinegar can be used to add heat or acidity, depending on how you want to finish it.

Bigilla is built in three main stages: soaking and cooking the beans, mashing with flavorings, and adjusting texture and seasoning.

The key is cooking the beans properly so they mash easily without becoming watery.

1. Soak and cook the beans

Place the dried broad beans in plenty of cold water and leave them to soak overnight.

This softens them and reduces cooking time.

Drain and rinse the beans, then boil them in fresh water for about 45–60 minutes.

They should be fully soft and easy to crush.

2. Drain

Drain the cooked beans well and transfer them to a bowl or food processor.

Make sure there’s no excess water left.

3. Add flavor and mash

Add crushed garlic, olive oil, herbs, salt, and pepper.

Include optional extras like chili flakes or a splash of lemon juice if desired.

Mash by hand for a coarse texture or blend for a smoother consistency.

Adjust depending on how you prefer it.

Tip: Traditional bigilla is often coarsely mashed with a fork or pestle and mortar. No need to blend until smooth.

4. Taste and adjust

Taste the bigilla and adjust seasoning.

You can add more olive oil for richness or acidity to lift the flavor.

5. Serve

Serve warm or at room temperature.

Let it sit briefly so the flavors settle.

Serving & Storage

Serving

Bigilla is best served simply: with Maltese bread or ftira, with galletti crackers, or alongside raw vegetables.

A drizzle of olive oil on top finishes it properly.

Storing Leftovers

Store in an airtight container in the fridge for a few days.

Bigilla	a few days in the fridge
Portions	freeze for quick snacks or party dips

The flavor develops over time, often tasting even better the next day.

Bring it back to room temperature before serving for the best texture.

Traditional Maltese Bigilla (Broad Bean Dip)

Bigilla is Malta’s answer to hummus — a rustic, thick spread made from mashed broad beans, olive oil, garlic, and herbs. Traditionally served with warm crusty bread or crackers, it’s a staple at picnics, snack tables, and Maltese feasts. Earthy, garlicky, and hearty, Bigilla is simple to make and full of flavour.

Course Side Dish, Snack

Cuisine Maltese

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Prep Time 10

Cook Time 1

Soak 7

Total Time 1 10

Servings servings

Calories 175

Ingredients

150 g dried broad beans or ful tan-Nanna
2 tbsp olive oil about 20 g
2 –3 cloves garlic crushed (5 g)
1 tsp dried marjoram or parsley
Salt and pepper to taste
Optional: chili flakes lemon juice, or vinegar

Traditional bigilla is often coarsely mashed with a fork or pestle and mortar — no need to blend until smooth.

Add a splash of lemon juice or vinegar for extra zing.

Freeze in portions for quick snacks or party dips.

Instructions

Soak the dried broad beans overnight in plenty of cold water.
Drain and rinse, then boil in fresh water for about 45–60 minutes until soft.
Drain and place beans in a bowl or food processor.
Add garlic, olive oil, herbs, salt, pepper, and any optional extras.
Mash or blend until you reach a coarse or smooth consistency, depending on preference.
Taste and adjust seasoning as needed.
Serve warm or at room temperature with Maltese bread, galletti crackers, or veggie sticks.