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Toast the pumpkin seeds in a large dry skillet over medium heat until fragrant and lightly golden, about 4-5 minutes. Transfer to a bowl.
In the same skillet, char the tomatoes, onion, and garlic until softened and blistered in spots, about 8-10 minutes.
Add the toasted pumpkin seeds, tomatoes, onion, garlic, lime juice, olive oil, parsley, and salt to a blender.
Blend until smooth and creamy. Add 2-4 tablespoons of water as needed until the dip becomes silky but still holds its shape.
Taste and adjust with additional lime juice or salt if needed.
Spoon onto a serving plate and use the back of a spoon to create swoops and swirls.
Finish with a drizzle of olive oil, plenty of lime zest, extra parsley, and a pinch of flaky salt.