Roasted Sumac Pumpkin Seeds are so fun to snack on and you are going to laugh at how easy they are to make!
Obviously sumac is the coolest spice out right now because it adds such amazing depth of tartness. It’s different than lemon but just adds a little extra something that is so different.
I’m just as obsessed with fall and autumn as the next person and judging by everyones social media outward expression of love for fall, a lot of people are obsessed. I couldn’t wait for October to roll around so I can go to the pumpkin patch, drink pumpkin spice lattes, and pull out the boots and sweaters. Lucky for me, not, Southern California has had a heat wave and I’m still in sandals and flip flops. I still have my pumpkins and pumpkin spice lattes though. Ain’t nobody gonna get in the way of my autumn adventure!
Deana and I decided to go to the pumpkin patch and scour for some inspiration. And inspiration we got. There were all sorts of beautiful pumpkins, some I’ve never seen! Copper looking ones and beautiful jade ones. We thought of all the wonderful things we could do with pumpkin and pumpkin seeds tossed in cumin, paprika and sumac was an obvious one. Duh.
We first soaked the pumpkin seeds in salt water for 5-10 minutes before tossing them in olive oil, sumac, paprika and cumin. That’s about it for preparation and then off in the oven they go! They’re one of those addicting snacks that you just keep eating! We quickly went through the first batch we made and had to make another one, that we just have out and anyone can snack on. Be warned though to keep them far away from toddlers, they could be a choking hazard. Other than that, enjoy!
Combining sumac, cumin and pumpkin seeds takes these seeds to the next level! It's as simple as tossing the spices in and you've got an exotic snack that is so addicting!
- pumpkin seeds from 1 pumpkin
- 1 Tbsp olive oil
- 1/2 tsp sumac
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 2 cups salt water
- Preheat oven to 375
- Clean pumpkin seeds with water
- soak in salt water for 5 minutes
- Pat dry with paper towel
- Toss in olive oil, sumac, cumin, paprika and salt
- Bake in the oven for 20 minutes checking periodically
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Love this site ! Your photos are amazing , your recipes are quick and easy.
Thank you! We try 🙂
Great foods and photos.
Thank you!
I baked these the other day since I had roasted a pumpkin for its puree. They were very good, and perfectly crispy! Would definitely make again. I never thought of using sumac for anything else except mujadarrah & musakan, so it was nice to try it on something else.
yay glad you liked it! i was like you too lol I only used sumac on limited things but it’s sooo good on so many things! try it in fattoush salad too or on rice with kabobs. so good