Bigilla is a traditional Maltese snack (or dip) made out of beans (usually Fava beans). In Malta they are called "ful tal-Ġirba".
This Maltese dip is traditionally made with dried favas, but using fresh beans means they don't need to be soaked overnight first and slashes the cooking time. Serve with crackers or crusty bread.
If you're using dried broad beans, you must first soak them for two days in salted water with the bicarbonate of soda mixed in. The water must be changed after the first day. This will soften the beans. After the second day, cook the beans in fresh water. Bring the water to a boil and let simmer until the beans are cooked. (generally easier and faster if you use a pressure cooker) Drain.
Lets start with 250gms of beans, prepared as above. (you can use canned beans but that's cheating!)
Once the beans are cooked, and soft, put them in a food processor (while still hot) and mix for a few seconds
Add salt (rock salt is the best) and pepper to taste
2 cloves garlic (or more!)
A handful of parsley
Some chopped red pepper
About 4 tbs Olive oil
Mix till you get a rough consistency. Serve immediately (so the bigilla is still warm,) drizzle some more olive oil over the plate and some chipped parsley to garnish.
Serve with Maltese Galletti (if you are in Malta!) or crackers or crusty bread