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Soak pumpkin seeds in warm water for 2 hours. Drain, rinse, and dry well.
Roast seeds at 140–150 °C for 15–20 minutes, stirring once. Let cool.
Blend parsley, garlic, lemon zest and juice with salt and pepper.
Add pumpkin seeds and hemp seeds. Pulse to a paste.
Drizzle in olive oil until smooth. Adjust salt, lemon, and texture.