Heat oil in a large frying pan. Sauté diced onions on a low to medium flame until soft and golden brown, about 10–15 minutes. Add minced garlic and sauté another few minutes until fragrant. Remove from pan and set aside.

Place the ground lamb into the frying pan and break up any large pieces with a wooden spoon. Cook until the lamb is no longer pink, stirring constantly until browned. Drain any accumulated liquid from the pan and add the sautéed onion and garlic to the meat mixture. Season with cumin, salt, and pepper and mix well.

While the lamb is cooking, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a large baking pan with cooking spray. Place the sliced pitas onto the pan in a single layer. Spray pitas generously with additional cooking oil and sprinkle with salt, za’atar, and sesame seeds. Toast pitas for 15–20 minutes, until lightly browned.

To serve, mound chummus into the center of a serving platter and drizzle with several spoonfuls of techinah. Place the ground lamb around the chummus, creating a ring around it. Sprinkle generously with chopped fresh parsley. Place the toasted pita chips around the perimeter of the platter and serve immediately, alongside Israeli salad and pickled onions.