I have eaten my share of figs, any and all kinds, over my lifetime, but never more than this year. The volume and quality of the figs this year are unsurpassable. I doubt I will see another year like this; this was definitely fig year.
My absolute favourite way to enjoy figs is raw, in their natural sweet ripe state, particularly for breakfast. In my family, it is not unusual to pair them with a piece of toast in the morning.
That’s why the idea of fig jam has always confused me. When at their peak, figs ooze a jam-like consistency better than any preserve one can buy. Besides, I don’t like adding sugar to something so naturally sweet. I understand wanting to preserve figs; for those of us who enjoy them, the season is never long enough, but I prefer to eat them fresh.
Hence, this glorious spread. Truly, food for the gods. Sweet figs and pistachios, creamy avocado, and hemp seeds (to boost the protein content) that pop, rounded off by a hint of spicy nutmeg and sweet fennel seeds. This spread makes my mouth sing. Every bite is accompanied by tones and undertones of hemp, nutmeg, and fennel seeds; a floral, fruity symphony.
As another breakfast alternative, try this instead of yogurt with rolled oats. If there are leftovers, this spread works well in a sandwich with lots of mesclum mix and grilled veggies such as eggplant or zucchini for a light lunch. It is also a very nice complement to an assorted plate of appetizers and serves as a beautiful bed for an all mixed green salad.
Served on a croissant, it doesn’t get any better than this! Hello sunshine.
Makes 4 oz / 1/2 cup.
|Pistachios||1 tbsp (approx. 15)|
|Hemp Seeds||1 tbsp|
1. In a food processor, combine all ingredients until you achieve a smooth consistency. This spread tastes even better the day after, after all the flavours have had a chance to get to know each other better.
2. Spread mixture over toasted bread.