Sesame Free Mediterranean Herb Roasted Seeds
Roasted seeds are one of those snacks that feel far more impressive than the effort involved, and this Mediterranean-spiced version is genuinely hard to stop eating. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with oregano, cumin, and smoked paprika before hitting a low oven until golden, fragrant, and perfectly crisp. A hit of fresh lemon zest stirred in right off the pan brightens everything up and gives the whole batch a lively, almost restaurant-worthy finish. For anyone navigating a sesame-free lifestyle, seed-based snacks can feel like a minefield — so many roasted mixes and trail blends sneak in sesame or are processed on shared lines. This recipe keeps things clean and completely in your control, using only what's listed and nothing more. The low roasting temperature means the seeds toast evenly without burning, and they crisp up even further as they cool, so patience pays off. Toss them over a salad, pack them into a lunchbox, or just eat them straight from the bowl — they disappear fast either way.
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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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