Drain the chickpeas and mash them with tahini, lemon juice, 1 tablespoon of water, 3 tablespoons of oil and 1 teaspoon of cumin. Season with salt.
Peel and finely chop the onion and garlic. Cut the chilli lengthwise, remove seeds, wash and cut into rings. Heat 2 tablespoons of oil in a pan and fry the minced meat until crumbly. Fry onion, garlic and chilli for about 5 minutes.
Wash the mint, shake dry and pluck coarsely. Season the mince with salt and 1⁄2 tsp. cinnamon. Arrange minced meat and mint on the hummus.