Hummus bil-lahm (meat hummus)

Instructions

1. Blend the drained chickpeas with the tahini, lemon juice, garlic and cumin for 2 min, then gradually add the ice water until smooth and creamy.
2. Season with salt and taste to adjust the lemon, then spread the hummus in a deep dish.
3. Toast the pine nuts dry in a pan, then set them aside.
4. In a drizzle of oil, sauté the sliced onion until golden and caramelized, 8 to 10 min. Set half aside for the topping.
5. Add the ground meat to the remaining onion and cook over high heat for 6 to 8 min, crumbling it, until well browned.
6. Season the meat with the cinnamon, pepper, salt and black pepper, then stir in half the pine nuts.
7. Spread the spiced meat in the center of the hummus, sprinkle with the reserved onion, pine nuts and parsley, then drizzle with olive oil.
8. Serve lukewarm with flatbreads.