Ah, smoky spicy pumpkin seeds…
I feel pumpkin seeds should get more attention!
Because:
- They make beautiful milk
- They are a gorgeous, crunchy, and nutritious addition to salads, sandwiches, and wraps
- They make super-good-for-you snacks!
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 ( like organic roasted chestnuts ). 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!
Smoky spicy pumpkin seeds
Makes 3 Cups
Ingredients:
- 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
Steps:
- Preheat the oven to 160 degrees, fan forced setting.
- 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.
- Scoop the paste in a bowl and add the pumpkin seeds. Toss to coat them in the paste.
- Bake at 160 for about 15 minutes, checking them after minute 10 (if you need to, 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.
- 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!
Notes:
- For even better texture and flavor, you can soak the pumpkin seeds in water for a few hours before using them. This can make them easier to digest and help them absorb the seasoning better.
- If your blender struggles with a small quantity, you can double the paste ingredients and save the extra for another batch or as a seasoning for other dishes.
- Store the cooled pumpkin seeds in an airtight container. They will stay fresh for up to two weeks.
Nutrition Facts (per cup):
- Calories: 180
- Total Fat: 14g
- Saturated Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrate: 9g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 8g
- Calcium: 2% DV
#PumpkinSeeds #HealthySnacks #SpicySnacks #VeganSnacks #TalesofaKitchen
For more delicious and healthy recipes like this, visit Tales of a Kitchen. Discover a variety of wholesome dishes that are easy to prepare and packed with nutrients to fuel your body.
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Flavor-Packed Smoky Spicy Pumpkin Seeds
Description
Discover how to make smoky spicy pumpkin seeds that pack a flavorful punch at TalesOfAKitchen. It’s easy, delicious, and perfect for snacking or as a topping.
Ingredients
- 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
Instructions
- Preheat the oven to 160 degrees, fan forced setting.
- 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.
- Scoop the paste in a bowl and add the pumpkin seeds. Toss to coat them in the paste.
- Bake at 160 for about 15 minutes, checking them after minute 10 (if you need to, 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.
- 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!
Notes
- For even better texture and flavor, you can soak the pumpkin seeds in water for a few hours before using them. This can make them easier to digest and help them absorb the seasoning better.
- If your blender struggles with a small quantity, you can double the paste ingredients and save the extra for another batch or as a seasoning for other dishes.
- Store the cooled pumpkin seeds in an airtight container. They will stay fresh for up to two weeks.
