Preheat the oven to 300°F. Spread the seeds out on a baking sheet. Bake in the preheated oven for 15 minutes or until fragrant and seeds look lightly golden. Cool slightly.
Transfer the seeds to a food processor (preferably one with at least an 11 cup capacity). Process on high speed for about 3-4 minutes or until the seeds have turned from a ground meal into a thick mass. Stop to scrape down the sides with a spatula, if needed.
Add the oil, salt and sugar, if using. Continue to process another couple of minutes until the mixture has a spreadable butter consistency. Add more oil, if necessary. Store in an airtight jar in the fridge up to a couple of months.