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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.