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Prep Time: 10 Min

 ¾ cup raw pumpkin seeds  1 tablespoon olive oil  ½ teaspoon kosher salt  ¼ teaspoon garlic powder  ¼ teaspoon paprika (optional)  ⅛ teaspoon black pepper

Cook Time: 15 Min


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Step 1

Preheat the oven to 350°F (177ºC). Wash the pumpkin seeds in a colander to remove any pulp and fibers. Thoroughly dry them with a towel.

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Step 2

1In a small bowl, combine the pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper.

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Step 3

Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.

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Step 4

Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting

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Step 5

Mix artichoke heart with top and top with apricot and dill. Serve cold or at room temperature.

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