Heat the olive oil in a medium saucepan over medium heat. Add the garlic, cumin, paprika and red pepper flakes. Season with salt and stir to combine. Cook just until garlic begins to turn golden.

Add pumpkin, harissa and honey; stir to combine. Cook gently, just until pumpkin is warmed through.

Remove from heat and stir in lemon juice. Taste and adjust seasoning. Dip should be tangy and spicy.

Serve with Greek yogurt and warmed pita, or as a garnish for couscous.