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