Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. When cool enough to handle, halve, seed and devein the roasted jalapeño. Then halve, seed, and mince the raw jalapeño.
In a blender or the bowl of a food processor, purée peas with roasted jalapeño, minced raw jalapeño, cilantro and pinch of sea salt. Process until almost smooth but still a little chunky.
In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, and the pea purée. Adjust salt and lime juice as needed and garnish with cilantro, pumpkin or sunflower seeds and flaky sea salt.
Adapted from Melissa Clark of The New York Times