Thursday, June 24, 2010

white bean dip - bigilla

Photobucket

I cant believe I've been doing this blog for over a year and I haven't brought a Maltese dish to the table yet. I cant eat chickpeas on the blood type diet so I've been looking for a hummous substitute and eventually thought of Bigilla! Maltese white bean dip, full of protein, low in fat and so delicious. I can eat this at any time of the day (I had it on buckwheat crispbreads this morning for breakfast) and its really quick and simple to make.

ingredients
2 cans of white beans (drained and rinsed)
3 cloves of garlic, minced
1 tbsp of fresh parsley, chopped
salt
juice of one lemon (or 1-2 tbsp depends on how lemony your lemons are)
fresh chilli or chilli flakes (I used chilli oil)
A glug of olive oil to loosen it up

method
1. Mash with a fork or masher.

notes: I like tonnes of garlic, if this is not your thing of course use less! I usually use cannelini beans, but butter are also good, broad beans are traditional)

7 comments:

Note: Only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...