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Don’t throw away your pumpkin seeds! They are nutrient-rich and high in antioxidants. But! You must toast them before eating as the benefits are greater. They are great as a salad topper, garnishing your hummus, or even just for snacking on.


  • 1 cup pumpkin seeds
  • 1.5 tablespoons olive oil
  • ½ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp paprika


  1. Scoop out the pumpkin seeds using a spoon or ice cream scoop.
  2. Rinse the pumpkin seeds in water, pulling off the guts.
  3. Place the clean pumpkin seeds into a pot of water with 2 tsp of salt. Boil for 10 minutes.
  4. Strain the pumpkin seeds.
  5. Spread the pumpkin seeds onto a clean tea towel and pat dry. The pumpkin seeds need to be thoroughly dry, as they will not crisp up in the oven.
  6. In a bowl, combine the olive oil, salt, paprika, and garlic powder. Add the pumpkin seeds to the oil mixture and mix well to coat evenly.
  7. Place them onto a baking tray and bake in the oven at 150 degrees Celsius for 45 minutes, ensuring to toss them at the halfway mark.
  8. Store the toasted pumpkin seeds in an airtight container.
  9. Use the toasted pumpkin seeds in salads as a garnish for hummus or dips or even on top of avocado toast.


Toasted Pumpkin Seeds

Don’t throw away your pumpkin seeds! They are great as a salad topper, garnishing your hummus, or even just for snacking on.

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