1. In a 12-inch skillet toast pepitas over medium heat, stirring frequently, until seeds begin to pop and turn golden brown, 4 to 5 minutes. Transfer to a plate to cool. Reserve 2 Tbsp. seeds.

2. Heat oil in same skillet over low. Add jalapeño pepper, garlic, and cumin; cook 1 to 2 minutes or until softened.

3. Transfer jalapeño mixture to a food processor or blender; add toasted pepitas, 1/4 cup of the water, the lime juice, salt, and black pepper. Cover and process or blend until it is a thick puree, stopping and scraping sides as necessary. Add enough of the remaining 1/4 cup water until dip reaches desired consistency.

4. Cover and chill. Just before serving, top with reserved pepitas. Serve with vegetable dippers and/or shrimp.

To make ahead:

Dip can be made up to 3 days ahead. Place it in an airtight container and store in the refrigerator. If dip thickens, stir in 1 to 2 Tbsp. water until desired consistency before topping with reserved pumpkin seeds.