Description
Enjoy a spicy and crunchy snack with these Harissa Pumpkin Seeds, roasted to perfection with a flavorful blend of harissa paste, cumin, smoked paprika, and garlic powder. Perfect for a healthy snack or salad topping.
Ingredients
Scale
Harissa Pumpkin Seeds
- 1 cup (about 129g) organic pumpkin seeds, raw, hulled (pepitas)
- 1 tsp (5ml) olive oil, extra virgin
- 2 tsp (10g) Mina harissa paste
- 1/2 tsp (1g) ground cumin
- 1/2 tsp (1g) smoked paprika
- 1/4 tsp (0.5g) garlic powder
- Freshly cracked black pepper, to taste
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) and allow it to heat fully. A hot oven is essential to achieving a crispy texture on the pumpkin seeds.
- Clean Seeds Thoroughly: Rinse the pumpkin seeds under cold water to remove any leftover pumpkin pulp or guts. Soak the seeds in water for at least 30 minutes to help float away remaining pumpkin debris that might cause bitterness. After soaking, drain and pat dry thoroughly with a towel to avoid sogginess and promote even roasting.
- Mix Harissa Paste: In a mixing bowl, combine 2 teaspoons of Mina harissa paste with 1 teaspoon of extra virgin olive oil. Stir until the mixture is smooth and uniform to ensure even coating.
- Coat Seeds Completely: Add the cleaned and dried pumpkin seeds to the harissa and olive oil mixture. Stir thoroughly to coat every seed evenly with the spicy paste. For the best flavor, pour the harissa mixture over the seeds at least twice, mixing well each time.
- Spread on Baking Sheet: Arrange the coated seeds in a single layer on a baking sheet, making sure they are spaced out to avoid steaming and encourage crisp roasting. Break apart any clusters before baking.
- Bake and Monitor: Roast the seeds in the preheated oven for about 20 minutes. Stir the seeds halfway through baking for even cooking. Watch closely for a golden color and nutty, spicy aroma. If seeds begin to burn around 15 minutes, reduce the oven temperature by 25°F (about 14°C). If soggy after baking, return to the oven for an additional 5 minutes at 425°F (220°C).
- Cool and Store: Remove the pumpkin seeds from the oven and let them cool completely on the baking sheet. Once cooled, transfer to an airtight container to maintain freshness and crunch.
Notes
- Soaking the pumpkin seeds helps remove bitterness and leftover pumpkin residue.
- Proper drying is key to achieving crispy, crunchy seeds.
- Monitor the seeds closely during roasting to prevent burning.
- Use harissa paste according to your spice tolerance; you can adjust the amount for milder or spicier seeds.
- Store cooled seeds in an airtight container for up to two weeks.
