1. First, drain the beans, reserving the liquid to use later. Then, place the cashew pieces in a bowl and cover them with hot water. Let soak for at least 10 minutes.
2. Once the cashews have soaked, place them in a food processor, reserving the water to use later. Blend until the cashews begin to form a thick paste.
3. Then, pour in ¼ cup of the reserved cashew water and ¼ cup of the reserved bean water and blend to a smooth paste.
4. Next, add the crushed garlic, lemon zest, lemon juice, drained beans, white pepper, coriander, cumin, salt, and olive oil.
5. Blend until everything is combined. Taste and adjust the seasoning as needed.

For the zhoug:

1. First, lightly toast the cardamom, cumin, and coriander in a small skillet. Let cool completely and then grind in a spice grinder or crush with a mortar and pestle until powdered. Set this aside.
2. In a blender or food processor, pulse the serrano chilies, garlic, and the spice mixture a few times. Then add the zest and juice of the orange and the juice of the lemon, along with the salt, brown sugar, and sumac.
3. Next, add the cilantro and parsley and pulse a few times to combine everything. Make sure to not blend it too much as you want some texturer to the zhoug.
4. Finally, add the olive oil and pulse twice. Taste and season with more salt if necessary.
5. To serve, place the hummus in a bowl, top with the zhoug, and drizzle olive oil to taste. Add toasted cashews, pomegranate seeds, almonds, etc to garnish.