Put tomatillos in a small pan and broil 4 to 6 in. from heat, turning once, until skins are lightly charred, 5 to 8 minutes.
In a small, heavy skillet over medium heat, toast pumpkin seeds until golden brown, 2 to 4 minutes.
In a blender or food processor, whirl tomatillos, pumpkin seeds, garlic, lemon juice, olive oil, cilantro, and salt until combined but still slightly chunky. Scrape into a small bowl or gourd; add more salt to taste. Serve with chips.
Note: Nutritional analysis is per tablespoon.