Strain the chickpeas reserving the liquid. Place chickpeas and garlic in a food processor and blend to a fine paste. If needed, add some of reserved liquid to thin the mixture. Add the tahina, olive oil and lemon juice and blend further. Season with a touch of cinnamon and salt.

Separately, brown the minced lamb in a touch of oil until slightly crispy. Top the hummus with the lamb and drizzle with olive oil. Finish by garnishing with toasted pine nuts.