Pumpkin Hummus with California Fig-Olive Gremolata

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If you like a garlicy hummus, use two cloves of garlic. For milder flavor, blanch garlic cloves in simmering water for a few seconds. The Fig-Olive Gremolata is also delicious spooned over sautéed chicken breasts or pork chops.

Pumpkin Hummus with California Fig-Olive Gremolata

Take a taste of this pumpkin hummus recipe– soon to be a new favorite. Top it with Milanese Gremolata Olive Oil recipe for a savory addition.
Servings 10 servings


Pumpkin Hummus

  • 15 ounces garbanzo beans dried
  • 1/2 cup plain pumpkin canned
  • 1/3 cup tahini sesame paste
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 clove garlic finely chopped
  • 1/4 tsp salt
  • 1/8 tsp ground cumin
  • 1/8 tsp cayenne pepper

Fig-Olive Gremolata

  • 1 cup Orchard Choice or Sun-Maid California Figs
  • 2 tbsp olive oil
  • 1 clove garlic finely chopped
  • 2 tbsp lemon juice
  • 1/2 cup flat-leaf parsley chopped
  • 1/3 cup Kalamata olives pitted, chopped
  • 1/2 tsp lemon zest finely grated
  • 1/4 cup pine nuts or pumpkin seeds, toasted
  • Homemade* or purchased pita chips


  • In food processor bowl, combine beans, pumpkin, tahini, olive oil, lemon juice, garlic, salt, cumin and cayenne pepper. Whirl until smooth, stopping to scrape side of bowl once or twice. Taste and adjust seasonings. Adjust consistency if needed with additional olive oil or water. Scrape into bowl. Cover and chill for 1 hour or until serving time.
  • To make Gremolata, remove stems from figs and discard. Halve each fig lengthwise; then cut each half crosswise into thin slices. Set aside. Swirl olive oil into medium skillet and place over medium heat. Add garlic and stir for a few seconds, until fragrant. Stir in figs, and lemon juice. Stir and cook for 2 minutes or until juice is absorbed. Remove from heat and stir in parsley, olives and lemon zest.
  • To serve, bring hummus to room temperature if made ahead. Spoon into serving bowl. Stir nuts into Gremolata and spoon over hummus. Serve with pita chips. Makes 2 1/2 cups hummus and 1 1/2 cups topping, 8 to 10 servings.


*To make pita chips: Preheat oven to 375°. Warm 3 tablespoons olive oil with 1 clove smashed garlic in small saucepan over medium heat, just until fragrant. Discard garlic. Split 2 (6-inch) whole wheat pitas in half lengthwise to make 4 rounds. Brush each on one side with garlic-oil. Cut each round into 8 wedges. Spread wedges on large baking sheet. Sprinkle with a pinch or two of salt, if desired. Bake for 5 to 10 minutes, until crisp.
Recipe and photo Lorelle Del Matto

Recipe and photo by Lorelle Del Matto

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

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