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!
Quick Tips for Prepping Ingredients
A little trick for preparing pumpkin seeds: give them a good rinse and let them dry naturally. This helps them crisp up nicely in the oven. Spread the seeds out on a baking tray to air dry, or use a paper towel to speed up the process. For extra flavor, toss the seeds with your favorite spices like chili powder, garlic powder, sea salt, and a bit of olive oil, then let them sit for 15-20 minutes before roasting.
Perfect Pairings
These smoky, spicy pumpkin seeds are fantastic when paired with a crisp green salad, adding a crunchy texture that complements the fresh greens. You can also sprinkle them over oatmeal for a nutty crunch at breakfast. And if you love avocado toast, try them as a topping for an extra kick!
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
How To Make A Spicy Margarita
- 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.
Nutrient Facts Per Serving
- Calories: 150 kcal
- Sugar: 0g
- Sodium: 120mg
- Total Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
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.
Smoky Spicy Pumpkin Seeds
- Preparation Time: 10 minutes
- Cooking Time: 0 minutes
- Inactive Time: 5 minutes (for the flavors to meld)
- Total Time: 15 minutes
Discover how to make smoky spicy pumpkin seeds that pack a flavorful punch at Tales Of A Kitchen. 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.
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.
#PumpkinSeeds #HealthySnacks #SpicySnacks #VeganSnacks #TalesofaKitchen
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Spicy Margarita Recipe: Add a Kick to Your Favorite Drink!
- Prep Time: 10 minutes
- Inactive Time: 5 minutes
- Total Time: 15 minutes
- Yield: servings
Description
Welcome your inner bartender with this spicy margarita recipe at TalesOfAKitchen! Get ready for a fiery twist on a classic cocktail for any fiesta with friends.
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.
Nutrition
- Calories: 150 kcal
- Sugar: 0g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg