When we heard that Celebrity Cruises had teamed up with some Great British Chefs to develop a range of delicious recipes, we couldn’t wait to see what was on the menu.
The idea behind these new recipes is to be inspired by a destination that a cruise sails to. Are you mentally ticking off all the amazing places that you can think of? Well most recently, they’ve come up with a very visually appealing broad bean dip recipe, inspired by… yup, Malta.
Essentially it is a Maltese delicacy and packed with flavour. The hint of chilli gives it a little kick too. It’s a tasty alternative to hummus and perfect for a quick snack or nibbles at a dinner party. In Malta, the local beans known as Ful ta’ Ġirba are used to make this dip, but dried fava beans do it justice too if you can’t get your hands on any.
Bigilla – Maltese broad bean dip
Preparation: 10 minutes (plus overnight soaking time for the beans)
- 450g of fava beans, dried
- 100g of fresh broad beans, boiled and peeled
- 2 tbsp of fresh parsley, chopped
- 1 tbsp of fresh mint, chopped
- 1 tbsp of fresh marjoram, chopped
- 1 red chilli, trimmed and diced
- 1 bulb of garlic, all cloves peeled
- 2 tbsp of olive oil, plus extra to serve
- Soak the dried fava/broad beans overnight. Replace the water the next day and bring the beans to the boil before simmering until cooked and soft.
- Drain the beans, allow them to cool and place in a large bowl with ¾ of the fresh broad beans and the remaining ingredients. Using a handheld stick blender, pulse them until mashed but with some texture still.
- Pile the dip into a serving bowl and scatter the rest of the fresh broad beans over the top. Drizzle over some extra olive oil and garnish with fresh mint leaves.
- Serve as a dip with bread or as a sandwich spread.
CREDIT: Inspired by one of the many destinations that Celebrity Cruises sail to, the Maltese broad bean dip recipe is courtesy of Kate Burns-Booth and www.greatbritishchefs.com