Place the garbanzo beans, tahini, lemon juice, yogurt, 3 garlic cloves, cumin, water, salt, and 2 tablespoons of olive oil in a food processor.
Process the mixture until smooth.
Thin out the hummus with 1-2 tablespoons of water if it is too thick.
Transfer hummus to a serving dish.
With a spoon, create a shallow spiral well in the center.
For Spiced Lamb:
Heat olive oil in a skillet over medium heat.
Add chopped onions and cook over medium-low heat for 5 minutes, stirring occasionally.
Next, add the 2 cloves of minced garlic and cook for 30 seconds.
Transfer the onions and garlic to a clean bowl.
Add a little extra oil (about 1 teaspoon) to the skillet.
Add ground meat, season with baharat, and cook for 6-8 minutes or until cooked through. Scoop away any rendered oil and discard. Stir in cooked onion, garlic, and toasted pine nuts to meat mixture. Taste and add salt if needed. Cook for 1 more minute and remove from heat.
Scoop meat onto the hummus, garnish with tomato, mint leaves, and serve