Drain the canned chickpeas and reserve 1/4 cup of the liquid. Rinse chickpeas under cold water and remove any loose skins by rubbing gently between your fingers for smoother hummus.

In a food processor, combine chickpeas, tahini, minced garlic, lemon juice, cumin, and salt. Blend on high for 2-3 minutes until completely smooth.

With the processor running, slowly drizzle in olive oil and reserved chickpea liquid until the hummus reaches a creamy, spreadable consistency. Taste and adjust seasoning with additional lemon juice or salt as needed.

In a skillet over medium-high heat, add 1 tablespoon olive oil. Once hot, add the ground beef and break it apart with a wooden spoon. Cook for 5-7 minutes until browned.

Add minced onion to the beef and sauté for 3 minutes until softened. Stir in cumin, cinnamon, black pepper, and salt. Cook for another 2 minutes until fragrant.

In a small pan, toast pine nuts over medium heat for 2-3 minutes, stirring constantly until golden brown. Remove immediately to prevent burning.

Spread the hummus on a wide, shallow serving plate, creating a well in the center with the back of a spoon. Spoon the warm spiced beef into the center well.

Drizzle with olive oil, sprinkle toasted pine nuts over the beef, and garnish with fresh parsley. Serve immediately with warm pita bread.