Preheat oven to 350 degrees Fahrenheit. Line two rimmed baking sheets with parchment paper. Set aside.

In a large bowl, with a spatula, mix pecans, oats, sesame and hemp seeds, tahini, olive oil, maple syrup, cinnamon, cardamom and salt until evenly coated.

Spread oat mixture onto the two prepared sheets. Bake for 20 minutes.

Add four chopped dates and four chopped figs onto each one of the pans and mix well with the rest of the granola.

Let cool and keep at room temperature in an airtight container for up to two weeks.