Preheat the oven to 400°F.

Slice pitas in half through the diameter. Then peel each half apart and tear so you have 4 pieces from each pita.

In a small bowl, mix together the olive oil, black pepper, red pepper flakes, and garlic salt.

Using a pastry brush, brush both sides of the pita pieces with the olive oil mixture.

Slice each piece into 3 or 4 triangles.

Place the oiled pieces in a single layer on a baking sheet.

Bake for 3 to 4 minutes. Flip the chips for even cooking and bake until lightly golden brown and crispy on both sides, 3 to 4 minutes longer.

Remove from the oven and let cool completely.

Preheat a medium skillet or saucepan over high heat.

Add the olive oil and beef to the hot pan and cook, stirring constantly, until seared and lightly browned, 2 to 3 minutes.

Add the cumin, sumac, paprika, salt, and pepper and stir to combine.

Continue to cook, while stirring, until caramelized, 2 to 3 minutes.

Remove from the heat.

In a food processor, combine the chickpeas and garlic and blend until it becomes a stiff paste.

Add the lemon juice, tahini, cumin, and salt and continue to process.

Add the ice water, ice cubes, and olive oil and blend until smooth and creamy.

Add ½ to 1 tablespoon more water to obtain your desired consistency.

Place the hummus on a serving platter and use the back of a spoon to create waves on top.

Top the hummus with the hot beef, a drizzle of olive oil and a sprinkling sumac and fresh parsley.

Serve with fresh pita chips on the side.