The Maltese dip of choice. Just make sure to soak the beans for 24 hours with a little bicarbonate soda and salt. This will make sure that they soften enough.


  • 250 grams dried broad beans.
  • 1 teaspoon bicarbonate soda
  • 1 teaspoon salt
  • 4 small garlic cloves peeled
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped oregano or marjoram (optional)
  • 2 teaspoons capers
  • Juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh chopped chilli or 1 tablespoon dried chilli flakes (optional)
  • Freshly cracked salt and pepper
  • More olive oil for drizzling
  • Crackers to serve


  1. Soak the beans with the bicarbonate soda and salt for 24 hours using fresh boiled water.
  2. When the beans have been soaked, drain and rinse. Place them into a pot with fresh water and bring to a boil.
  3. Immediately reduce to a simmer and cook for 1 hour and 30 minutes.
  4. While the beans are cooking lightly fry the garlic cloves for five minutes until softened.
  5. In a large bowl mix the garlic, herbs, capers, lemon juice, olive oil and chili if using.
  6. Once the beans have been cooked, drain and add into the mixture.
  7. With a hand blender blend everything together until blended to a thick consistency.
  8. Season with fresh cracked salt and pepper.
  9. When serving drizzle with some more oil.
  10. Serve with crackers of your choice.