Preheat oven to 450 degrees. Heat a large non-stick skillet over medium heat. Add the ground lamb and cook for 5 minutes or until browned, stirring to crumble. Remove the lamb and set aside. Add the olive oil to the pan and swirl to coat. Add the onion and saute for about 4 minutes. Stir in the garlic, cumin, oregano, salt and cinnamon. Saute another minute Stir in 1/2 cup of water and bring to a simmer. Add the tomato and cook for just a few minutes until the tomatoes are just warmed. Stir in the cooked lamb. Cover and reduce heat and simmer 3 or 4 minutes. Stir in the lemon juice and remove from the heat.
Split each pita bread into 2 rounds. Place the pita rounds on a baking sheet and bake for a few minutes until crisp but not too brown. Spread each pita with 2 or 3 tablespoons hummus and top each with 1/3 cup of the lamb mixture. Sprinkle with pine nuts and parsley and serve.
(adapted from a recipe in the August 2013 Cooking Light Magazine)