Pumpkin Hummus with California Fig-Olive Gremolata

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Fig Pumpkin Hummus

Pumpkin often comes to us in early autumn served sweet. But the winter squash works beautifully in hummus topped with a warmed fig olive gremolata. Taste the flavors of fall in our pumpkin hummus recipe and its corresponding Milanese gremolata olive oil recipe.

pumpkin hummus

Cooking Tips

If you like a garlicky hummus, use two cloves of garlic instead of one. For milder flavor, blanch garlic cloves in simmering water for a few seconds. If you like your hummus a bit brighter, add an extra squeeze of lemon juice.

Factor in Figs

The figs really make the gremolata pop. We like Orchard Choice and Sun-Maid Mission Figs best here since their jammy flavor pairs beautifully with briny kalamata olives. Golden Figs have more of a tangy taste that’s delicately sweet and slightly nutty.

fig gremolata

Milanese Gremolata Olive Oil Recipe

The Milanese Gremolata olive oil recipe is also great to make for spooning over proteins like sautéed chicken breasts or pork chops, and also served alongside vegetables like whole roasted carrots, sweet potatoes, or steamed broccoli.

pumpkin hummus

Meze Moment in Autumn

The pumpkin hummus recipe is a savory snack chock full of protein. Make a meze platter simply. Load it full of olives, whole figs, red pepper slices, carrot sticks, and pita chips. Perhaps add a block of feta cheese—room temperature, or even baked until warm and soft. Artichoke hearts and walnuts. If mini tomatoes are still available, add them to the board.

Pumpkin Hummus with California Fig-Olive Gremolata

You'll fall for this pumpkin hummus recipe. As a snack or festive appetizer, make the Milanese Gremolata Olive Oil recipe as a final garnish.
pumpkin hummus
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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