Citrus-Sumac Pepitas

I tried to trick you into thinking this post was not related to pumpkins by using "Pepitas" instead of "pumpkin seeds" in the title. But yep, here's another post about pumpkins! I made these delish, tangy, seeds last night in an effort to cheer up Pirate Zehra. And I think it worked!

Here's the recipe, so that these little seeds can brighten your day too!

Citrus-Sumac Pepitas (pumpkin seeds)
the raw seeds of 2-3 large pumpkins
2 lemons
olive oil
sumac (a tangy middle eastern spice, sold locally at Sultan's Market
salt & pepper

1. Immerse the seeds in a bowl of water to remove the pumpkin pulp, drain and pour out on a olive oil-coated cookie sheet
2. Squeeze the juice from 1 1/2 lemons over the seeds, saving the juice from 1/2 a lemon
3. Add salt & pepper
4. Cook for 25 minutes or until golden, at 350 degrees.
5. Take out the seeds and pour remaining juice over seeds, sprinkle with sumac and cumin and bake until golden, another 12-20 minutes.
6. Share with friends!


dapeen said...


Clancy said...

i LOVE cooked pumpkin seeds. i so need to carve a pumpkin next year if only to harvest the seeeeeeds!