Pumpkin Hummus with California Fig-Olive Gremolata

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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.

Course: Appetizer

Keyword: Milanese Gremolata Olive Oil Recipe, Pumpkin Hummus Recipe

Servings: servings

Calories: 230kcal

Ingredients

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

Instructions

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.

Notes

*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

Nutrition