If you are looking to add a burst of bold flavor and irresistible crunch to your snack game, this Harissa Spiced Pumpkin Seeds Recipe is exactly what you need. The smoky heat of harissa paste combined with toasted pumpkin seeds creates a perfect balance of spice, texture, and natural nuttiness that will leave you reaching for more. Easy to prepare and utterly addictive, these spiced pumpkin seeds bring a gourmet touch to a humble snack, making them fantastic for cozy evenings, party platters, or even as a topping for salads and soups.
Ingredients You’ll Need
This Harissa Spiced Pumpkin Seeds Recipe relies on just a handful of simple, pantry-friendly ingredients that work together to deliver rich flavor and delightful crunch. Each item plays a crucial role in building the perfect balance of heat, smokiness, and earthiness.
- Organic pumpkin seeds (1 cup): Raw and hulled pepitas provide the crunchy base with a mild, nutty taste.
- Extra virgin olive oil (1 tsp): Helps the spices cling to the seeds while adding a luscious richness.
- Mina harissa paste (2 tsp): This smoky, spicy North African chili paste is the star ingredient for bold flavor and vibrant color.
- Ground cumin (1/2 tsp): Adds a warm, earthy undertone that complements the harissa beautifully.
- Smoked paprika (1/2 tsp): Enhances the smoky notes and adds subtle depth.
- Garlic powder (1/4 tsp): Infuses a subtle garlicky warmth, building layers of flavor.
- Freshly cracked black pepper (to taste): Provides a gentle kick of spice that rounds out the seasoning.
How to Make Harissa Spiced Pumpkin Seeds Recipe
Step 1: Preheat Oven
Start by heating your oven to 425°F (220°C). It’s important to allow it to reach the full temperature before baking so the pumpkin seeds roast evenly and turn perfectly crispy. The hot environment is key to unlocking that satisfying crunch we all crave.
Step 2: Clean Seeds Thoroughly
Rinse the pumpkin seeds under cold water to remove any leftover pumpkin bits that can cause bitterness. Soak them for at least 30 minutes in water to loosen and float away remaining pulp. Afterward, drain and pat them completely dry with a towel. This careful cleaning and drying step ensures your seeds roast up crisp rather than soggy.
Step 3: Mix Harissa Paste
In a mixing bowl, stir together 2 teaspoons of Mina harissa paste with 1 teaspoon of extra virgin olive oil until the mixture is smooth and uniform. This blend will evenly coat your pumpkin seeds, infusing each bite with fiery, smoky goodness.
Step 4: Coat Seeds Completely
Add the cleaned, dried pumpkin seeds to the harissa and olive oil mixture. Stir well to ensure every seed is generously covered in the spicy paste. For the most intense flavor, consider pouring the harissa mixture over the seeds twice, stirring between additions. This double-coating step delivers a rich, even crust of seasoning.
Step 5: Spread on Baking Sheet
Arrange the coated pumpkin seeds in a single layer on a baking sheet. Spread them out so they are not touching or in clumps—this prevents steaming and helps each seed roast crisp and golden. If the seeds cluster together, break them apart gently before placing in the oven.
Step 6: Bake and Monitor
Roast the seeds in your preheated oven for about 20 minutes. Stir them halfway through baking to promote even cooking and crunchy texture. Keep a close eye from the 15-minute mark onwards to avoid burning; if you notice any signs of browning too quickly, reduce the oven temperature slightly. If the seeds are not crisp enough at the end, an extra 5-minute roast can help perfect that crunch.
Step 7: Cool and Store
Once roasted to golden perfection, remove the pumpkin seeds and let them cool completely right on the baking sheet. Cooling helps the seeds firm up and lock in that crunch. When cool, transfer to an airtight container to keep them fresh and full of flavor for snacking anytime.
How to Serve Harissa Spiced Pumpkin Seeds Recipe
Garnishes
These versatile seeds are fantastic as a garnish on soups, salads, and grain bowls. Sprinkle them over creamy butternut squash soup or a fresh kale salad to add a spicy crunch that uplifts the entire dish.
Side Dishes
Serve harissa spiced pumpkin seeds alongside fresh veggies or dips such as tzatziki or hummus for a crunchy-textured side that transforms a casual snack into a flavorful delight.
Creative Ways to Present
For a party or picnic, present these seeds in rustic bowls or small paper cones. They also pair beautifully atop avocado toast or mixed into roasted vegetable dishes to bring heat, crunch, and a pop of color.
Make Ahead and Storage
Storing Leftovers
Store your cooled Harissa Spiced Pumpkin Seeds Recipe in an airtight container at room temperature. They maintain their crunch and vibrant flavor best when sealed tightly and consumed within a week.
Freezing
If you want to keep them longer, these seeds freeze well. Place them in a freezer-safe bag or container, and they will stay fresh for up to 3 months. Just thaw at room temperature before enjoying.
Reheating
To revive crunchiness after storage, gently warm the seeds in a preheated oven at 300°F (150°C) for 5-7 minutes. This quick reheat crisps them back to perfect snack texture without drying out the spice coating.
FAQs
Can I use raw pumpkin seeds with shells?
It’s best to use hulled pumpkin seeds for even roasting and seasoning absorption. Shells can become chewy and less pleasant to eat in this recipe.
What if I don’t have Mina harissa paste?
You can substitute with any high-quality store-bought harissa paste or make your own blend of chili powder, smoked paprika, garlic, and olive oil for a similar flavor profile.
How spicy is this Harissa Spiced Pumpkin Seeds Recipe?
The harissa paste brings moderate heat balanced by smoky and earthy spices, but you can adjust the amount of harissa to suit your heat preference by using less or more.
Can I roast these seeds on a stovetop instead of an oven?
While oven roasting gives the best even crispness, you can toast them in a dry skillet over medium heat, stirring frequently to prevent burning, but watch closely as they can brown quickly.
Are these pumpkin seeds suitable for a vegan diet?
Absolutely! All ingredients in the Harissa Spiced Pumpkin Seeds Recipe are plant-based, making them a perfect vegan-friendly snack option.
Final Thoughts
I truly hope you enjoy making and savoring this Harissa Spiced Pumpkin Seeds Recipe as much as I do. It’s such a simple yet extraordinary way to elevate pumpkin seeds into a gourmet treat full of warmth, spice, and crunch. Whether for everyday snacking or special gatherings, these seeds are a guaranteed crowd-pleaser. So preheat that oven and get ready to spice up your snack routine!
Print
Harissa Spiced Pumpkin Seeds Recipe
- Total Time: 55-60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy and flavorful Harissa Pumpkin Seeds roasted in the oven with a spicy blend of harissa paste, cumin, smoked paprika, and garlic powder. Perfect as a nutritious snack or a crunchy salad topping, these homemade seeds are easy to prepare and packed with bold, smoky heat.
Ingredients
Ingredients
- 1 cup (about 129g) organic pumpkin seeds, raw, hulled (pepitas)
- 1 tsp (5ml) extra virgin olive oil
- 2 tsp (10g) Mina harissa paste
- 1/2 tsp (1g) ground cumin
- 1/2 tsp (1g) smoked paprika
- 1/4 tsp (0.5g) garlic powder
- Freshly cracked black pepper, to taste
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) and allow it to heat fully. A hot oven is essential to achieving a crispy texture on the pumpkin seeds.
- Clean Seeds Thoroughly: Rinse the pumpkin seeds under cold water to remove any leftover pumpkin pulp or guts. Soak the seeds in water for at least 30 minutes to help float away remaining pumpkin debris that might cause bitterness. After soaking, drain and pat dry thoroughly with a towel. Proper drying is necessary to avoid sogginess and to encourage even roasting.
- Mix Harissa Paste: In the mixing bowl, combine 2 teaspoons of Mina harissa paste with 1 teaspoon of extra virgin olive oil. Stir until the mixture is smooth and uniform. This ensures the spice and oil blend will coat the seeds evenly.
- Coat Seeds Completely: Add the cleaned and dried pumpkin seeds to the harissa and olive oil mixture. Stir thoroughly to coat every seed evenly with the spicy oil paste. For even seasoning, you may pour the harissa mixture over the seeds at least twice, mixing well each time.
- Spread on Baking Sheet: Arrange the coated seeds in a single layer on a baking sheet. Make sure the seeds are spaced out and not clumped together to avoid steaming and to achieve a crunchy roast. Break apart any clusters before placing them in the oven.
- Bake and Monitor: Roast the seeds in the preheated oven for about 20 minutes. Stir the seeds halfway through baking to promote even cooking and crisping. Keep watch for them turning golden and releasing a nutty, spicy aroma. If the seeds appear to be burning (check at about 15 minutes), reduce the oven temperature by 25°F (about 14°C) for the remainder of the roasting. If after baking the seeds seem soggy, return them to the oven for an additional 5 minutes at 425°F (220°C).
- Cool and Store: Remove the pumpkin seeds from the oven and let them cool completely on the baking sheet. Once cooled, transfer seeds to an airtight container to preserve freshness and crunch.
Notes
- Soaking the pumpkin seeds helps remove bitterness and promotes even roasting.
- Proper drying after soaking is crucial to prevent soggy seeds.
- Stir seeds halfway through roasting for even crispiness.
- Adjust oven temperature if seeds start to burn before fully roasted.
- Store cooled pumpkin seeds in an airtight container to maintain freshness and crunch.
- Prep Time: 35 minutes (includes soaking time)
- Cook Time: 20-25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Middle Eastern
