Turmeric Free Mediterranean Herb Roasted Seeds
Roasted seeds are one of those snacks that look effortless but taste like you actually tried, and this Mediterranean-spiced version delivers serious flavor with minimal effort. 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 scattered over the hot seeds right out of the oven is the move that ties everything together — bright, aromatic, and just a little unexpected. Many spice blends and seasoned seed mixes on store shelves sneak in turmeric as a filler or colorant, so making your own batch at home means you know exactly what's in every handful. The ingredient list is short, the technique is straightforward, and the result is a snack that works just as well tossed over a salad or grain bowl as it does straight from the pan. Fresh parsley at the end adds a pop of color and a clean herby finish if you want to take it up one more notch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!