Sesame Free Pumpkin Seed Herb Crunch
Toasted, spiced, and finished with bright herbs, this crunchy topping is the kind of thing you'll want to scatter over everything — soups, salads, roasted vegetables, grain bowls, you name it. Sesame-based garnishes and everything-bagel-style toppings are everywhere right now, which can make finding a safe crunch surprisingly tricky, but this recipe sidesteps all of that with simple, clean ingredients. Raw pumpkin seeds get toasted in a dry skillet until they pop and turn golden, then get tossed with garlic-infused olive oil, cumin, turmeric, smoked paprika, and a pinch of cayenne for serious depth. A squeeze of fresh lemon juice lifts the whole thing, and the chopped parsley and thyme bring a herby freshness that keeps it from feeling heavy. The technique is straightforward — just keep an eye on the pan, because those seeds go from golden to overdone fast. Make a batch ahead and store it at room temperature so you always have something satisfying and flavorful ready to reach for.
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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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