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Put dried chickpeas in a large bowl, cover them with cold water. Soak overnight.
After soaking, drain the chickpeas and place in a large pot. Add water, enough to fully cover chickpeas. Place on high heat and bring to a boil.
Add baking soda, stir, and return to a boil. When baking soda starts to foam, skim off from the top. Reduce heat to low and cook for 2 hours. Once done, they should be very tender.
Drain cooked chickpeas, transfer to a container with a lid and freeze for 20 min to cool down.
Place the slightly frozen chickpeas into a food processor with the tahini and pulse for about 1 minute. Consistency will still be chunky.
To the food processor add lemon juice, cold water, salt, and cumin (optional). Puree until smooth, should take about 1-2 minutes.
Add ghee preheated to high heat. When melted, add beef and salt to taste. Cook for 4 to 5 minutes.
Top the hummus with beef mixture along with melted ghee. Serve with pita bread and enjoy!