Description
Learn how to make crispy and flavorful harissa pumpkin seeds roasted to perfection in the oven. This easy recipe combines raw organic pumpkin seeds with spicy Mina harissa paste and aromatic spices, resulting in a crunchy, savory snack with a smoky, spicy kick.
Ingredients
Scale
Pumpkin Seeds
- 1 cup (about 129g) organic pumpkin seeds, raw, hulled (pepitas)
Seasoning Mix
- 1 tsp (5ml) extra virgin olive oil
- 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 fully preheat to ensure the pumpkin seeds roast evenly and become crispy.
- Clean Seeds Thoroughly: Rinse the pumpkin seeds under cold water to remove pumpkin pulp, then soak them for at least 30 minutes to float away any leftover debris that may cause bitterness. Drain and pat dry completely with a towel to avoid sogginess.
- Mix Harissa Paste: In a mixing bowl, combine 2 teaspoons of Mina harissa paste with 1 teaspoon of extra virgin olive oil. Stir well until the mixture is smooth and uniform, allowing even coating of the seeds.
- Coat Seeds Completely: Add the cleaned and dried pumpkin seeds to the harissa-oil mixture and stir thoroughly to coat every seed evenly. Pour the mixture over the seeds at least twice, mixing well to ensure full coverage.
- Spread on Baking Sheet: Arrange the coated seeds in a single layer on a baking sheet, ensuring they are spaced out to prevent steaming and promote crispiness. Break up any clusters before baking.
- Bake and Monitor: Roast the seeds in the preheated oven for about 20 minutes, stirring halfway through for even cooking. Watch carefully around 15 minutes; if seeds start burning, reduce the temperature by 25°F (14°C). If soggy after baking, return them for an additional 5 minutes at 425°F (220°C).
- Cool and Store: Remove the seeds from the oven and allow them to cool completely on the baking sheet. Transfer cooled seeds to an airtight container to maintain their freshness and crunch.
Notes
- Soaking seeds helps remove bitterness but requires drying thoroughly before roasting for best crispness.
- Adjust harissa paste quantity based on your preferred spice level.
- If you find the seeds brown too quickly, lowering the oven temperature and increasing roasting time slightly may help.
- Store roasted harissa pumpkin seeds in an airtight container at room temperature for up to one week.
