Ingredients
3 cups shelled pumpkin seeds
1/4 tsp. kosher salt, plus more to taste
1/4 tsp. smoked paprika
1/4 tsp. garlic powder
Carrot and celery sticks, for serving
Preparation
Preheat oven to 325°. On a large baking sheet, place pumpkin seeds in a single layer and bake until fragrant and toasted, about 15 minutes.
When cool, transfer seeds to a food processor fitted with a metal blade and pulse, scraping down sides frequently, until a paste forms, 7 to 10 minutes. With the motor running, add salt, smoked paprika, and garlic powder. Season with salt to taste.
