Instructions

for the hummus

 Whisk lemon juice, garlic, and salt together in bowl and let sit for 10 minutes. Strain garlic-lemon mixture through fine-mesh strainer set over second bowl, pressing on solids to extract as much liquid as possible; discard solids.
 Process chickpeas, water, and garlic-lemon mixture in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Add tahini and oil and process until hummus is smooth, creamy, and light, about 1 minute, scraping down sides of bowl as needed. (Hummus should have pourable consistency similar to yogurt. If too thick, loosen with water, adding 1 teaspoon at a time.) Season with salt and extra lemon juice to taste. (Hummus can be refrigerated for up to 5 days. Let sit, covered, at room temperature for 30 minutes before serving.)

for the topping

 Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and garlic and cook, stirring occasion ally, until onion is softened, about 4 minutes. Add paprika, cumin, pepper, coriander, cloves, and cinnamon and cook, stirring constantly, until fragrant, about 30 seconds. Add ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, 2 to 3 minutes. Stir in ¼ cup pine nuts and lemon juice.
 Transfer hummus to wide, shallow serving bowl. Using back of spoon, make 1-inch-deep well in center of hummus, leaving 1-inch border. Spoon topping into well in hummus. Sprinkle with parsley and remaining pine nuts and drizzle with extra oil. Serve.