Lactose Free Pumpkin Seed Herb Crunch
This toasted seed blend is the kind of snack or topper that makes everything it touches taste more interesting. Raw pumpkin seeds hit a dry skillet until they pop and turn golden, then get tossed with warm spices — cumin, turmeric, smoked paprika, a pinch of cayenne — plus a bright hit of lemon juice and a generous handful of fresh parsley and thyme. The result is crunchy, herby, a little smoky, and just enough heat to keep you reaching back in. Every single ingredient here is naturally free of dairy and lactose, so there's no swapping, substituting, or label-squinting required. It works beautifully scattered over soups, grain bowls, or roasted vegetables, and it's just as good eaten straight off the plate as a snack. Make a batch ahead and store it at room temperature — the crunch holds up and the flavors only get better as they settle.
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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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