Crumble the feta cheese into a medium mixing bowl. Rinse under cold water if too salty, then use a fork to break it down into small pieces.

Add softened cream cheese and Greek yogurt to the bowl with crumbled feta. Blend together until smooth and creamy with a hand mixer or a whisk.

Incorporate olive oil, lemon juice, lemon zest, minced garlic, honey, and ground cumin. Stir with a spatula until well mixed. Season with black pepper.

Transfer the mixture to a food processor and pulse until smooth, being careful not to over-process.

If the dip is too thick, gradually add yogurt or water to adjust. If too runny, fold in more crumbled feta.

Transfer dip to a serving bowl, cover with plastic wrap, and refrigerate for 30-45 minutes.

Rinse and dry pomegranate arils, chop pistachios and fresh mint or parsley.

Once chilled, remove from the refrigerator and top with pomegranate arils and chopped pistachios. Drizzle with olive oil and honey, and finish with flaky sea salt.

Serve with toasted pita, veggie sticks, or chips.