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  • 2 pints very ripe mission figs (about 20 figs)
  • 1/8 cup filtered water
  • juice of one half fresh lemon
  • 1/8 tsp. sucanat or brown sugar
  • 1/8 tsp. maple syrup (i used blis maple syrup infused with tahitian vanilla bean, an artisanal syrup you can order from here)


  • Add all ingredients to food processor and process until a thick purée is formed. add more water if a thinner texture is desired. serving idea: after dinner, offer with crusty bread or crispy flatbread, bleu cheese, honey and walnuts.
  • sweeteners may be omitted.
  • makes about 1-1/2 cups.
  • photo credit: california fig advisory board.

Categories: Appetizer  Spread  Vegan  Vegetarian 
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