Place the white beans (rinse & drain), bell pepper ( start with 1/2 cup), garlic clove, harissa paste, salt, smoked paprika, cumin and pumpkin seeds in a food processor. Pulse until smooth.
Taste and adjust salt and heat (adding more harissa paste if you like).
Place in a bowl. Garnish the dip with cubes of feta (cut them small).
Heat the olive oil in a pan, add the pistachios and gently warm, about 3 minutes, add 1 teaspoon cumin seeds (whole caraway is nice too) and warm 1 minute, stirring, toasting. Spoon this over the feta, and scatter with torn mint leaves.
Feel free to make this ahead and refrigerate up to one day before serving.
Serve with pita, chips, crackers, veggies, etc.