Smoky spicy pumpkin seeds

Tales of a Kitchen / Smoky spicy pumpkin seeds

I feel pumpkin seeds do not get as much attention as they should!


  • they make beautiful milk
  • they are a gorgeous, crunchy and nutritious addition to salads, sandwiches and wraps
  • they make super-good-for-you snacks!

Tales of a Kitchen / Smoky spicy pumpkin seeds

Pumpkin seeds are the definition of ‘Tiny, but mighty!’. They are little nutritional powerhouses, rich in nutrients like magnesium, manganese, copper, protein, zinc and plant based omega 3. They contain antioxidants and benefit all the tiny little cells in our body, with particular benefits for the heart, liver and immune system.

Not to mention that, with very little effort, they become completely addictive!

Tales of a Kitchen / Smoky spicy pumpkin seeds

Smoky spicy pumpkin seeds

Makes 3 cups


  • 3 cups pumpkin seeds
  • 1 tsp cumin powder
  • 1/2 tsp chili flakes
  • 1 tsp ground coriander
  • 4 soft dates
  • 1/2 cup water
  • 1 tsp garlic powder
  • 1/2 tsp liquid smoke
  • 1/2 tsp smoked paprika
  • 5 sun dry tomatoes


  1. Preheat the oven to 160C, fan forced setting.
  2. Add everything except the pumpkin seeds to a blender or food processor and make a paste. You’d need a small 1L blender as the quantity is not that big, or you can batch up.
  3. Scoop the paste in a bowl and add the pumpkin seeds. Toss to coat them in the paste.
  4. Bake at 160 for about 15 minutes, checking them after minute 10 (if you need, use a wooden spatula to give them a toss). Bake them until the paste is quite dry on top, but make sure they don’t burn.
  5. Allow to cool so they crisp up. Then enjoy! I’ve been loving them this week as a snack on their own or I’ve been adding them to my wraps. Such a good, crunchy surprise!
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