Warm ground meat toppings lend rich, savory notes to hummus, and makes it a more robust meal. Our inspiration was kawarma, which uses ground lamb. We found beef was just as delicious. Use a wand-style grater to finely grate the garlic. The raw meat mixture can be combined up to an hour ahead and refrigerated until ready to cook. It also can be cooked ahead and refrigerated (minus the lemon and parsley), then reheated in a skillet or microwave just before serving. Finish with the lemon juice and parsley.