Hummus Bil-Lahm

Blend chickpeas, tahini, lemon juice, garlic, salt, and cold water until very smooth.

Toast pine nuts in olive oil until golden, then lift them out and reserve.

Brown the lamb or beef in the same pan with allspice, paprika, salt, and pepper.

Spread the hummus in a wide shallow swirl and spoon the hot meat into the center.

Finish with pine nuts, parsley, more olive oil, and warm pita.