Cumin-Spiced Pepitas are hulled pumpkin seeds tossed with spice toasted to crunchy. Use them as a topping for soups and salads, or eat them out of hand as a healthy snack.
- ½ cup green pepitas (hulled pumpkin seeds)
- 1 ½ teaspoon ground cumin
- 2 teaspoon extra-virgin olive oil
- coarse salt (to taste)
Combine pepitas, cumin, and oil in a bowl; toss to coat. Heat a large nonstick skillet over medium-high. Add pumpkin seed mixture to skillet, and toast, stirring often until lightly browned 2 to 3 minutes.
Scrape the pepitas onto a paper towel-lined plate in as close to a single layer as possible. Sprinkle them lightly with salt and set aside. Once completely cool place them in a small covered bowl. Store them at room temperature for up to 3 days.