Preheat the oven to 375°F. Toss pumpkin seeds with 2 tablespoons of the oil and salt then spread out in a single layer on a large baking sheet. Roast until seeds are puffed and fragrant, 10 to 15 minutes, then set aside to let cool.
Combine seeds in a food processor with 1/4 cup water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil. Pulse until mixture forms a coarse paste, then season to taste with salt and pepper. Cover and chill until ready to use.
Per Serving: Serving size: about 2 tablespoons, 140 calories (110 from fat), 13g total fat, 2g saturated fat, 35mg sodium, 2g carbohydrates, (1 g dietary fiber), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.