Bigilla: The Dip I Almost Ignored
(And Now Actively Crave)
I’ll be honest — the first time I saw bigilla, I wasn’t impressed.
A brownish, chunky paste in a bowl, sitting quietly next to some bread? No dramatic colours, no melted cheese, no obvious “wow” factor. If you had told me to guess what it was, delicious would not have been my first answer.
And yet… here we are.
Because all it took was one bite.
What Bigilla Actually Is
Bigilla is a traditional Maltese dip made from dried broad beans, blended with garlic, olive oil, and black pepper. That’s it. No tricks. No softening the flavours. It’s bold, slightly bitter, deeply savoury, and very much not trying to be friendly.
This is not a dip that whispers. It speaks clearly.
The Moment It Clicked
The turning point was simple: warm crusty bread, a generous scoop of bigilla, and no expectations.
The flavour hit immediately — earthy, peppery, sharp from the garlic, rounded out by good olive oil. Suddenly the plain-looking paste made complete sense. This wasn’t meant to look good. It was meant to taste right.
After that first bite, I stopped questioning it and started reaching for more bread.
How Bigilla Is Meant to Be Eaten
Bigilla is usually served as part of a mezze-style spread or as a snack, always with bread — preferably something rustic and slightly warm.
You don’t dip politely. You scoop. You tear. You go back for more.
Sometimes it’s topped with:
- Extra olive oil
- Chili flakes
- Fresh herbs
But even plain, it holds its own.
Why Bigilla Works
Bigilla is Maltese food in its most honest form. It uses what’s available, doesn’t hide its flavours, and doesn’t care if you like it at first glance.
It rewards curiosity.
And that’s what I love about it — it teaches you not to judge too quickly. Some of the best food experiences aren’t love at first sight. They’re earned.
Bigilla won me over quietly. No drama, no presentation tricks, just one good bite that changed my mind completely.
If you ever see it on a table in Malta, don’t skip it like I almost did. Try it properly, with good bread and an open mind.
You might surprise yourself.
Traditional Maltese Bigilla (Broad Bean Dip)
NUTRITION
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
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.
