Lupin Free Mediterranean Herb Roasted Seeds
Crunchy, golden, and packed with warm spice, this roasted seed mix is the kind of snack that disappears faster than you expect. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with oregano, cumin, and smoked paprika before hitting a low oven, where they slowly toast into something deeply savory and satisfying. A hit of lemon zest stirred in straight from the oven brightens everything up and keeps the flavor from feeling heavy. Lupin flour and lupin-based fillers have quietly crept into a surprising number of packaged snacks and seasoning blends, so making your own from scratch is the cleanest way to stay confident about what you're eating. Every ingredient here is straightforward and easy to verify, with no hidden legume derivatives to worry about. The seeds crisp up even more as they cool, so resist the urge to eat them straight off the pan — though it's genuinely hard to wait. Scatter over fresh parsley if you have it, and serve as a snack, a salad topper, or a crunchy addition to a mezze spread.
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Learn more →Ingredients
6 servings
- 1 cup raw pumpkin seeds (pepitas)
- ½ cup raw sunflower seeds
- 1 ½ tbsp garlic-infused oil
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp fine salt
- ¼ tsp black pepper
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a mixing bowl, combine the pumpkin seeds and sunflower seeds with the garlic-infused oil, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Toss until every seed is evenly coated.
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