Anti Inflammatory Pumpkin Seed Herb Crunch
Toasted pumpkin seeds might be the most underrated pantry upgrade out there, and this spiced, herb-flecked version takes them to a whole new level. The seeds get dry-toasted until they pop and turn golden, then hit with garlic-infused olive oil, cumin, turmeric, smoked paprika, and a pinch of cayenne — a lineup that's as bold as it is purposeful. Turmeric and olive oil are two of the most celebrated ingredients in anti-inflammatory eating, and here they work together in a snack that actually tastes exciting. A squeeze of fresh lemon juice brightens everything up, while flat-leaf parsley and thyme add a fresh, grassy finish that keeps the whole thing from feeling heavy. The entire process happens in one skillet in under ten minutes, which makes it ridiculously easy to keep a batch on hand. Scatter it over salads, soups, or roasted vegetables, or just eat it straight from the bowl — no judgment here.
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Learn more →Ingredients
4 servings
- 1 cup raw pumpkin seeds (pepitas)
- 1 tbsp garlic-infused olive oil
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp smoked paprika
- ¼ tsp fine sea salt
- 1 pinch cayenne pepper
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
Instructions
- 1
Heat a large dry skillet over medium heat. Add the pumpkin seeds in a single layer and toast, stirring frequently, until they begin to pop and turn golden, about 4–5 minutes. Watch closely, as they can brown quickly.
- 2
Remove the skillet from the heat and immediately drizzle the garlic-infused olive oil over the seeds. Add the cumin, turmeric, smoked paprika, salt, and cayenne, then stir with a wooden spoon until the seeds are evenly coated.
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