Soak the chickpeas overnight in 4 cups of water and baking soda.

Wash the chickpeas thoroughly and drain.

Place drained chickpeas and 3 cups of water in a pot over medium heat. Once it is brought to a boil, cover the pot and simmer on low heat for 1 hour.

Retain 3 tablespoons of the chickpeas broth and drain the rest.

Peel the shell of the chickpeas (this will give your hummus a creamier texture).

Place the chickpeas in a food processor and blend. Add the lemon juice, salt, tahini, garlic, and the 3 tablespoons of the chickpeas broth. Blend one last time

Spread the hummus onto a serving plate.

Place the oil in a skillet over medium heat .Add the pine nuts and stir until golden brown. Remove with a slotted spoon.

To the same oil, add the diced beef and cook until brown. Season with salt.

Add on top of the hummus and sprinkle the pine nuts and pomegranate seeds. Serve with pita bread.