Very moreish to nibble on, and because they are tiny, they will keep you busy for quite a long time! They are also great scattered over filled tacos, into salads, on squished avocado on toast, and many other ways.
2 Tbsp olive oil
250g (1½ cups) pumpkin seeds (pepitas)
1 tsp chilli powder
Finely grated zest of 1 lime
1 Tbsp lime juice
1 tsp ground cumin
1 tsp sea salt
½ tsp fennel seeds
1 tsp freshly ground coriander seeds
Small fresh bay leaves and small hot chillies, optional
1 The pumpkin seeds need to be toasted in two batches. Put a large frying pan (skillet) over a medium heat and when warmed, add half the oil. When the oil is nice and hot, add half the pumpkin seeds. Be prepared for what will sound like fireworks! You’ll need to cover the pumpkin seeds as they toast because they can explode and jump out of the pan, (and burn your face or hands). Loosely drape a piece of paper towel over the top of them (not recommended if cooking over gas), or use a splatter screen (the best option), and keep them covered until they stop popping; you will need to stick a spoon in and stir them from time to time.
2 When they are lightly browned – don’t get them too dark because they will continue cooking as they stand – tip them into a large bowl. Wipe out the pan and repeat the procedure with the rest of the pumpkin seeds and add them to the bowl when they’re done. Tip in all the spices with bay leaves and chillies if using, and stir together until evenly coated. Store airtight when cool; they will keep for several days.
It is easy to toast and grind your own cumin and the result will be much more intense. Check out how to do it here Toasting Cumin Seeds