Heat a thick bottomed pot or large frying pan over medium heat. Fry the onion in the butter until soft, but not yet golden, stirring regularly, 8-10 minutes.
Turn the heat up to high, stirring constantly to avoid the onions burning. After a couple of minutes, once the pan is very hot, add the meat, cumin and cinnamon as well as salt and pepper. Break up the meat and keep frying, stirring regularly, until the meat is nicely browned and cooked through.
Add the pine nuts. Continue frying until the pine nuts are golden and some of the meat just about starts crisping up in places – but not so long that anything gets burned. Season to taste with salt and pepper and take off the heat.
If your hummus isn't freshly made, heat it gently until it’s slightly warmer than lukewarm.
Serve the hummus immediately topped with the meat mixture, pomegranate seeds and herbs.
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