Prepare the cashew hummus. Rinse the cashews and place them in a bowl covered in cold water. Cover the bowl with a clean cloth and soak for at least 2 hours.

Meanwhile prepare the sunflower seed za'atar. Preheat the oven to 350°F. Toss sunflower seeds, sesame seeds, salt, and olive oil together and spread out on a baking sheet. Toast for 10 minutes, tossing halfway through, until light golden brown. Transfer to a bowl and toss with sumac and thyme. Set aside.

When the cashews are done soaking, put them in a blender with the lemon juice, tahini, olive oil, water, garlic, salt, cumin, and cayenne. Puree until completely smooth. If too thick, add another tablespoon of water or olive oil until desired creamy consistency.

Bring a large pot of salted water to boil over medium-high heat. Blanch the snap peas for 2 minutes. Drain and toss with harissa.

Divide the hummus among four plates, spreading into a round. Top with harissa snap peas and sunflower seed za'atar. Serve warm or cold.