Black Pepper Free Pumpkin Seed Herb Crunch
Toasted pumpkin seeds might be the most underrated pantry snack out there, and this herby, spiced version is proof they deserve a serious upgrade. The seeds get dry-toasted in a skillet until they pop and turn golden, then hit immediately with garlic-infused olive oil and a warm blend of cumin, turmeric, smoked paprika, and a pinch of cayenne — no black pepper anywhere in sight. That matters more than you'd think, since so many spiced snack recipes lean hard on pepper as a default heat source, but the cayenne and smoked paprika here carry all the warmth you need with a completely different flavor character. A squeeze of fresh lemon juice brightens everything up, and the chopped flat-leaf parsley and thyme give the whole batch a fresh, almost garden-y finish that makes it feel way more special than a handful of plain seeds. Serve them warm right out of the bowl, or let them cool and stash them for snacking, salad topping, or soup garnish duty all week long.
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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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