In a large skillet, heat the oil over medium-high heat. Add the onion and a pinch of salt and cook, stirring, until soft and translucent, 5-7 minutes.
Add the beef and sprinkle it with the Aleppo pepper, cinnamon, cumin, allspice, 3/4 teaspoon salt, and a few turns of black pepper. Cook, breaking up the beef with a spoon or spatula, until it is fully cooked and no longer pink. Taste and adjust seasonings as desired.
To make the zhoug: Combine all ingredients in a food processor and blend until it's the consistency of pesto, adding more olive oil if needed. Store in the fridge for up to 3 days or freeze in ice cube trays, and thaw as needed.
Spread the hummus in a serving bowl and top it with the beef. Drizzle on the tahini sauce and sprinkle with pine nuts, pomegranate seeds and zhoug. Sprinkle with parsley. Serve with pita chips.