If you’re curious about how to make harissa pumpkin seeds, you’re in for a tasty treat. These roasted seeds are spiced perfectly, making them an exciting snack or topping for your dishes.
This recipe addresses challenges of unhealthy snacking and bland flavors, offering a nutritious and flavorful option for pumpkin seed enthusiasts.
I’ve tried many ways to roast pumpkin seeds, but getting that crunchy texture and balanced flavor can be tricky. Sometimes they end up a bit soggy or bland, and let me tell you, that can be disappointing when you’re aiming for something so much better.
This recipe works well because it combines just the right amount of harissa with olive oil for a beautifully crispy finish in under 35 minutes. Trust me, you’ll want to make these often now that you’ve found this recipe!
If you’re looking for something to enjoy while making your harissa pumpkin seeds, give my Toasted Coconut Marshmallows a try!
Table of contents
Dietary Considerations
- The recipe is gluten-free as it contains only pumpkin seeds and spices, with no gluten-containing ingredients present.
- This recipe is dairy-free because it does not include any milk, cheese, or other dairy products.
- The recipe is vegan since it contains no animal products, relying solely on plant-based ingredients.
- This recipe suits low-carb and keto diets due to its focus on seeds and spices with minimal carbohydrates.
- The recipe is nut-free as it uses no nuts or nut derivatives in any part of the ingredients.
Why You Will Love This Recipe
- Crunchy Texture You’ll love how crispy these seeds get in the oven. Coating them in olive oil before roasting helps achieve that satisfying crunch that’s hard to resist.
- Spicy Flavor Boost The harissa adds a unique spicy kick, transforming ordinary pumpkin seeds into something memorable. It’s a great way to add excitement to your snacking routine.
- Easy Preparation With just a few straightforward steps, you can whip these seeds up in no time. They’re ready to enjoy in about 35 minutes, making them a quick snack option.
- Ideal for Snacking These harissa pumpkin seeds are a fantastic snack any time of day. Keep them at your desk for a mid-afternoon pick-me-up or serve them at your next gathering for a tasty treat.
How to Make Harissa Pumpkin Seeds
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Roasting
- Cuisine: Vegan
- Diet: Vegan
Description
Spicy and crunchy harissa-coated pumpkin seeds made easily in under 35 minutes.
Ingredients
Scale
- 1 cup (about 129g) organic pumpkin seeds, raw, hulled (pepitas)
- 1 tsp (5ml) olive oil, extra virgin
- 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
- Step 1: 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.
- Step 2: 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.
- Step 3: 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.
- Step 4: 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.
- Step 5: 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.
- Step 6: 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).
- Step 7: 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
- Room Temperature: Store in an airtight container up to 2 days. Keep away from moisture and direct sunlight.
- Refrigeration: To extend freshness, place in an airtight container in the refrigerator for up to 7 days. This helps slow oil rancidity and maintain crunch.
- Freezing: Wrap cooled seeds tightly in plastic wrap or aluminum foil, then place inside a freezer bag for up to 3 months. Thaw seeds at room temperature before use.
- Soaking pumpkin seeds for at least 30 minutes before roasting helps remove pumpkin guts that cause bitterness, improving flavor.
- Use a good quality extra virgin olive oil for richness and to help spices adhere to the seeds.
- Stir the seeds halfway through baking to ensure even roasting and prevent burning.
- If seeds clump together on the baking sheet, break clusters apart before roasting.
- Adjust harissa paste quantity to achieve your preferred spice level.
- If seeds lose crispness, reheat in a 425°F (220°C) oven for 5 minutes to restore crunch.
- Serve harissa pumpkin seeds as a crunchy snack alongside hummus and pita chips.
- They pair well with fresh vegetable platters and tzatziki.
- Use them in trail mix or sprinkle over salads for added texture.
- Add to grain bowls or yogurt for a spicy crunch.
- For extra flavor, drizzle with olive oil or squeeze fresh lemon juice over the seeds. Consider garnishing with fresh parsley or cilantro for brightness.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 0g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Ingredient Notes
- Pumpkin seeds: Look for raw, hulled pumpkin seeds, also called pepitas. They’re the star of the show, providing a satisfying crunch and earthy flavor.
- Olive oil: Use a good quality extra virgin olive oil for richness. It helps the spices adhere and enhances the overall taste, making each bite better.
- Harissa paste: I recommend a well-balanced harissa for depth of flavor. It adds a nice kick and can be adjusted to your heat preference. Check labels for quality.
- Cumin: Ground cumin is key for a warm, aromatic note. Freshly ground is even better, as it packs more flavor. Make sure it’s not stale for the best result.
- Paprika: Smoked paprika gives the seeds a subtle smokiness. Look for a high-quality version; it really enhances the overall flavor profile of the snack.
- Garlic powder: Use garlic powder for a nice, even garlic flavor without overpowering the mix. Fresh garlic can burn; this keeps things simple and effective.
- Black pepper: Freshly cracked black pepper adds a pleasant heat that complements the harissa and spices. A good grinding right before use brings out the best flavor.
- Pumpkin seeds: Look for raw, hulled pumpkin seeds, also called pepitas. They’re the star of the show, providing a satisfying crunch and earthy flavor.
- Olive oil: Use a good quality extra virgin olive oil for richness. It helps the spices adhere and enhances the overall taste, making each bite better.
- Harissa paste: I recommend a well-balanced harissa for depth of flavor. It adds a nice kick and can be adjusted to your heat preference. Check labels for quality.
- Cumin: Ground cumin is key for a warm, aromatic note. Freshly ground is even better, as it packs more flavor. Make sure it’s not stale for the best result.
- Paprika: Smoked paprika gives the seeds a subtle smokiness. Look for a high-quality version; it really enhances the overall flavor profile of the snack.
- Garlic powder: Use garlic powder for a nice, even garlic flavor without overpowering the mix. Fresh garlic can burn; this keeps things simple and effective.
- Black pepper: Freshly cracked black pepper adds a pleasant heat that complements the harissa and spices. A good grinding right before use brings out the best flavor.
Recipe Tips
- If pumpkin seeds burn, check them 15 minutes into roasting and reduce heat by 25°F if necessary for even cooking.
- For uneven seasoning, pour the harissa mixture over the seeds at least twice to ensure thorough coverage, mixing well each time.
- If seeds seem soggy after baking, place them back in the oven for an additional 5 minutes at 425°F to achieve crispiness.
- When cleaning pumpkin seeds, soak them in water for at least 30 minutes to effectively remove any leftover pumpkin guts that may cause bitterness.
- If the seeds clump together, spread them evenly on the baking sheet, breaking apart any clusters before placing them in the oven.
Serving Suggestions
Serve harissa pumpkin seeds as a crunchy snack alongside hummus and pita chips. They also pair well with a fresh vegetable platter and tzatziki.
Use harissa pumpkin seeds to make trail mix or sprinkle over a salad. Add them to grain bowls or yogurt for added crunch.
Top with a drizzle of olive oil or squeeze fresh lemon juice for extra flavor. Consider adding herbs like parsley or cilantro for brightness.
Recipe variations
- You can use raw or roasted pumpkin seeds for your harissa pumpkin seeds. Using raw seeds gives more control over roasting time and texture.
- Add spices like smoked paprika (1/2 tsp) or cumin (1/4 tsp) along with 2 tsp Mina harissa to deepen the seasoning on roasted pumpkin seeds.
- Either Mina harissa or a blend of chili powder and garlic powder can coat the seeds. Either option brings a spicy roasted pumpkin seeds flavor.
- If using larger quantities, double to 2 cups pumpkin seeds and 4 tsp harissa. Spread seeds evenly to maintain crispiness during baking at 425°F.
Save This Recipe!
How to Store?
To keep your harissa pumpkin seeds fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from moisture and direct sunlight.
Refrigeration: Place in an airtight container in the refrigerator up to 7 days. This slows oil rancidity and preserves crunch.
Freezing: Wrap in plastic wrap or aluminum foil, then place in a freezer bag for up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Harissa Pumpkin Seeds or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
