Mustard Free Pumpkin Seed Herb Crunch
Toasted pumpkin seeds might just be the most underrated pantry upgrade out there, and this herby, spiced version takes them to a whole new level. The seeds get dry-toasted in a skillet until they pop and turn golden, then hit with garlic-infused olive oil, cumin, turmeric, smoked paprika, and a pinch of cayenne for a warm, layered heat that builds with every bite. A squeeze of fresh lemon juice cuts through the richness, while chopped flat-leaf parsley and thyme bring a bright, garden-fresh finish that makes the whole thing feel surprisingly elegant. For anyone navigating condiment-heavy snack aisles where mustard hides in spice blends and seasoning mixes, this recipe is a breath of fresh air — every single ingredient is straightforward and easy to verify. Toss it over a salad, pile it onto roasted vegetables, or just eat it straight from the bowl as a snack. It comes together in one skillet with barely any cleanup, which makes it as practical as it is delicious.
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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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