Heat 60 ml (2 fl oz/¼ cup) of the olive oil in a saucepan over low–medium heat. Add the onion and cook gently for about 5 minutes until golden brown. Transfer to a bowl, add the cinnamon and set aside.
To make the hummus, place the chickpeas and 60 ml (2 fl oz/¼ cup) water in a food processor and blend until smooth. Add the juice of 1 lemon, the garlic paste, tahini and remaining olive oil. Season to taste with sea salt and black pepper. Spread the hummus over a large serving plate.
Place a frying pan over high heat. When the pan is hot, add the cooked onion, then the beef mince. Use the back of a fork to break up the mince as it cooks and season with salt. Cook for about 10 minutes until the mince begins to crisp, then add the pine nuts.
To serve, spoon the mince over the hummus, and sprinkle with the parsley, paprika and chilli flakes. Add a good grind of pepper and squeeze the juice of the remaining lemon over the top. Serve with lemon wedges and toasted pitta bread.