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Heat a small dry frying pan over a medium-high heat, add the cumin seeds and toast for a couple of minutes until they release their aroma, shaking the pan occasionally to prevent them from burning. Tip on to a plate and leave to cool, then roughly crush using a pestle and mortar.
Put the beans, garlic, orange zest and juice, feta, crushed cumin seeds and a drizzle of olive oil into a food processor along with a good amount of salt and pepper and blitz, gradually adding a little warm water or more olive oil to achieve a smooth consistency but not too much to make it watery or runny.
Decant the mixture into a mixing bowl, stir in the herbs and pul biber, then check and adjust the seasoning if desired. Serve garnished with the reserved herbs, pul biber and a little drizzle of olive oil, with some toasted bread on the side and crudités for dipping.