For the ground beef topping, heat olive oil in a pan, sauté onions until softened, then add ground beef and cook until no longer pink.
Stir in garlic, cumin, salt, pepper, parsley, and lemon juice, cooking for an additional 2-3 minutes.
Mix in tahini and let the mixture cool slightly before topping the French onion hummus.
For the blistered tomato topping, heat a skillet over high heat, add tomatoes and cook until blistered, then reduce heat and add olive oil and seasoning.
Transfer the tomatoes to a bowl to cool, then top the lemon dill hummus with the tomatoes and fresh herbs.
For the roasted chickpea topping, heat olive oil in a pan, add chickpeas, cover, and cook until heated through.
Season chickpeas with salt and pepper, then continue cooking until browned, and let cool before topping the kalamata olive hummus.