Soak sunflower seeds in almond beverage 2 hr. (or overnight). Reserve 1/2 cup (125 mL) soaking liquid (discard the rest) and drain the seeds.
In blender or food processor, place soaked seeds, reserved soaking liquid, almond beverage, lemon zest, lemon juice, olive oil, garlic, cumin, salt and pepper. Pulse until smooth. Spoon into serving dish. Garnish with a drizzle of olive oil and a few whole sunflower seeds, if desired. Hummus can be made up to 3 days ahead. Store chilled.