Pumpkin Seed and Tomatillo Dip

Preheat the oven to 450°. On a large baking sheet, toss the tomatillos and garlic with 2 tablespoons of the olive oil and season with salt and pepper. Roast for about 15 minutes, stirring occasionally, until the tomatillos are tender. Add the dried chiles and roast for 3 minutes longer, until the chiles are toasted.

Scrape the tomatillo mixture into a food processor and pulse until smooth. Transfer the dip to a medium bowl and stir in the pumpkin seeds, sugar and remaining 3 tablespoons of olive oil. Season with salt and pepper.