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
Scale
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
