Toasty, golden, and packed with Mediterranean warmth, this 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 turn fragrant and crisp. The real magic happens when you pull them out and scatter fresh lemon zest over the hot seeds — that bright citrus hit against the smoky, savory coating is genuinely addictive. A short rest on the pan lets them crisp up even further, so by the time they reach the bowl they have a satisfying crunch in every bite. Grain-based snacks and seasoning blends can be surprisingly tricky territory, but every ingredient here is naturally free from rye, so there's no label-scanning stress involved. Finish with a handful of fresh flat-leaf parsley if you want a pop of color and a little herby freshness. These are equally at home alongside a mezze spread, scattered over a salad, or eaten straight from the bowl while nobody's watching.
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Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
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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