If you’re looking for a bold, crunchy snack that packs a flavorful punch, this Spicy Harissa Roasted Pumpkin Seeds Recipe is your new go-to. Combining the smoky warmth of paprika, the earthy depth of cumin, and the fiery kick of harissa paste, these pumpkin seeds transform a humble autumn byproduct into an irresistible treat. Perfect for satisfying that craving for something savory and spicy, this recipe is a delightful way to enjoy pumpkin seeds beyond the usual salted variety.
Ingredients You’ll Need
The magic of this Spicy Harissa Roasted Pumpkin Seeds Recipe lies in its simplicity. Each ingredient plays a vital role, whether it’s adding heat, enhancing texture, or bringing a balance of flavors that come together beautifully.
- 1 cup organic pumpkin seeds, raw, hulled: Fresh, raw seeds give you the best texture and flavor once roasted.
- 1 tsp extra virgin olive oil: Helps the spices cling to the seeds and aids in roasting to a crispy finish.
- 2 tsp Mina harissa paste: The star spice blend that delivers authentic North African heat and complexity.
- 1/2 tsp ground cumin: Adds a warm, aromatic earthiness to complement the harissa.
- 1/2 tsp smoked paprika: Imparts a subtle smokiness that deepens the overall flavor profile.
- 1/4 tsp garlic powder: A punch of savory garlic flavor without overpowering the seeds.
- Freshly cracked black pepper, to taste: A sharp, peppery finish that balances the heat beautifully.
How to Make Spicy Harissa Roasted Pumpkin Seeds Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 425°F (220°C) and let it come to full heat. A hot oven is crucial for making sure your pumpkin seeds roast to the perfect crispiness that gives them that addictive crunch.
Step 2: Clean and Dry the Seeds
Rinse your pumpkin seeds thoroughly under cold water to remove any pumpkin residue and soak them for at least 30 minutes. This soaking step helps get rid of any lingering bitterness from leftover pumpkin pulp. Once soaked, drain and pat them completely dry with a towel. Getting the seeds dry is key to preventing soggy seeds and ensuring even roasting.
Step 3: Mix the Harissa Paste
In a bowl, combine 2 teaspoons of Mina harissa paste with 1 teaspoon of extra virgin olive oil until smooth and well mixed. This creates a luscious spicy coating that will cling beautifully to each seed.
Step 4: Coat the Seeds
Pour your cleaned and dried pumpkin seeds into the harissa mixture and stir well to coat every seed evenly. Don’t be shy about tossing them a couple of times to make sure the seasoning sticks thoroughly—this is where your seeds start transforming into a flavor-packed snack!
Step 5: Arrange on Baking Sheet
Spread the coated seeds out in a single layer on a baking sheet, making sure they have plenty of room to roast evenly. Avoid clumping the seeds together, as this can cause steaming and lead to a less crunchy result.
Step 6: Roast and Stir
Bake the seeds in your preheated oven for about 20 minutes. Halfway through, give them a good stir to promote even browning and crispness. Keep an eye on them after 15 minutes; if they start to burn, lower the temperature slightly. If they’re not crunchy enough after baking, just pop them back in for an extra 5 minutes.
Step 7: Cool and Store
Once the pumpkin seeds have reached that perfect golden color and crunchy texture, remove them from the oven and let them cool on the baking sheet. After cooling, store them in an airtight container to keep their spice and crunch locked in for your snacking pleasure.
How to Serve Spicy Harissa Roasted Pumpkin Seeds Recipe
Garnishes
Sprinkle your roasted seeds over salads or grain bowls to add a spicy, crunchy layer. They work beautifully as a finishing touch on soups, especially creamy varieties like butternut squash or carrot ginger. A quick dusting of fresh lemon zest or a sprinkle of flaky sea salt can elevate them even more just before serving.
Side Dishes
These seeds pair wonderfully as a snack alongside drinks, especially with a crisp lager or a smoky red wine. They’re also fantastic as part of a mezze platter with hummus, roasted veggies, and crusty bread for a vibrant, flavorful spread.
Creative Ways to Present
Try packing these Spicy Harissa Roasted Pumpkin Seeds Recipe seeds in little paper cones for a party snack, or scatter them on top of creamy dips to add a spicy crunch. You can even sprinkle them over avocado toast for a fiery twist that will light up your breakfast or brunch.
Make Ahead and Storage
Storing Leftovers
Keep your roasted pumpkin seeds fresh and crunchy by storing them in an airtight container at room temperature. They should stay delicious for up to two weeks when properly sealed away from moisture.
Freezing
If you want to keep your seeds even longer, they freeze well. Use a freezer-safe container or resealable bag, and when you want to enjoy some, just let them thaw briefly at room temperature before eating—no reheating necessary.
Reheating
To bring back that freshly roasted crunch, pop your seeds on a baking sheet and warm them in a 350°F (175°C) oven for 5-7 minutes. Keep an eye on them to prevent burning, and you’ll revive their perfect texture and aroma.
FAQs
Can I use raw pumpkin seeds with shells?
For this recipe, it’s best to use hulled pumpkin seeds, often called pepitas, since the shells can be tough and bitter. Hulled seeds roast more evenly and absorb the harissa marinade better, giving you that perfect crunchy and spicy bite.
Is harissa paste very spicy?
Harissa paste carries a moderate to hot level of spiciness, depending on the brand and chili types used. Mina harissa paste has a lovely balance of heat and flavor that makes it perfect for this recipe, but you can adjust the amount to suit your personal heat preference.
Can I substitute harissa paste with another spice blend?
While harissa is ideal for this recipe’s unique fiery and smoky profile, you could experiment with blends like chili powder and smoked paprika. However, the authentic depth and complexity come from the harissa’s North African roots, which makes this recipe special.
What if I don’t have garlic powder?
If you don’t have garlic powder, finely minced fresh garlic can work in a pinch but be cautious with the quantity. Fresh garlic can burn during roasting and become bitter, so small amounts or adding it after roasting might be better.
Can this recipe be made without oil?
Olive oil helps the harissa paste stick to the pumpkin seeds and aids in roasting to a crispy texture. Skipping it might result in less even roasting and a drier seasoning coating, so it’s best not to omit the oil for this particular recipe.
Final Thoughts
This Spicy Harissa Roasted Pumpkin Seeds Recipe is a fantastic, flavorful snack that brings a little heat and a lot of heart to your kitchen. Whether you’re looking for something to enjoy watching a game, to sprinkle on your favorite dishes, or just a snack to crunch on anytime, this recipe promises a perfect balance of spice, smokiness, and crunch. Give it a try, and watch your pumpkin seeds go from overlooked to absolute crowd-pleasers!
Print
Spicy Harissa Roasted Pumpkin Seeds Recipe
- Prep Time: 35 minutes (including 30 minutes soaking)
- Cook Time: 20-25 minutes
- Total Time: 55-60 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
A flavorful and spicy snack featuring crunchy roasted pumpkin seeds coated with a zesty Mina harissa paste and aromatic spices, perfect for a healthy, savory treat or salad topping.
Ingredients
Seed Preparation
- 1 cup (about 129g) organic pumpkin seeds, raw, hulled (pepitas)
- Water for soaking
Seasoning
- 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 heat fully to ensure the pumpkin seeds roast crispy and evenly.
- Clean Seeds Thoroughly: Rinse the pumpkin seeds under cold water to remove any pumpkin pulp or debris. Soak them for at least 30 minutes to help float away any residual bits. Drain and pat dry thoroughly with a towel to avoid sogginess during 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 evenly blended.
- Coat Seeds Completely: Add the cleaned, dried pumpkin seeds to the harissa and olive oil mixture. Stir well to coat every seed evenly. For even seasoning, you can pour the harissa mixture over the seeds twice, mixing thoroughly each time.
- Spread on Baking Sheet: Arrange the coated seeds in a single, spaced-out layer on a baking sheet, breaking apart any clusters to promote even roasting and crispness.
- Bake and Monitor: Roast the seeds in the preheated oven for about 20 minutes, stirring halfway through to ensure uniform cooking and crisping. If seeds start to burn around 15 minutes, reduce oven temperature by 25°F (14°C). If soggy after baking, return to oven for an additional 5 minutes at 425°F (220°C).
- Cool and Store: Remove from oven and let seeds cool completely on the baking sheet. Transfer cooled seeds to an airtight container to keep fresh and crunchy.
Notes
- Soaking pumpkin seeds helps remove bitterness and pumpkin residue for a cleaner taste.
- Patting the seeds dry is crucial for crispy roasting.
- Adjust harissa paste quantity according to your spice preference.
- Stirring seeds halfway through baking promotes even roasting and avoids burning.
- Store roasted seeds in an airtight container to maintain freshness.
