Valley Fig Growers

Pumpkin Hummus with California Fig-Olive Gremolata

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.

Makes 2 1/2 cups hummus and 1 1/2 cups topping; 8 to 10 servings.


Pumpkin Hummus

  • 1 can (15-ounce) garbanzo beans, drained
  • 1/2 cup canned plain pumpkin 
  • 1/3 cup tahini (sesame paste)
  • 1/4 cup olive oil 
  • 2 tablespoons lemon juice
  • 1 clove garlic, finely chopped (about 1 teaspoon) 
  • 1/4 teaspoon salt 
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper 

Fig-Olive Gremolata:

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


  1. 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.
  2. 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. 
  3. 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
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!

Nutrition Information

amount per serving

Calories 297
% Calories from Fat 66%
Fat 22g
Cholesterol 0mg
Protein 4g
Carbohydrates 21g
Fiber 5g
Iron 2mg
Sodium 199mg
Calcium 56mg