For hummus, place about ⅔ of the chick peas in a food processor with tahini and miso (if using), the garlic, sumac, spices, salt, preserved lemon pulp or fresh lemon zest and juice, and EVOO. Process until smooth, adding about ¼ cup water as needed to thin a bit, adjust salt and transfer to a bowl and combine with coarsely mashed remaining chick peas.  

For the meat topping, place a rack at center oven and preheat to 450˚F. Line a large baking sheet with parchment.

Heat EVOO in a large deep skillet over medium-high heat. Add meat and brown, then add onions, garlic, salt and pepper.  Add spices and stir a few minutes. Add about ¾ cup water and let it absorb. Add lemon and olives and half the cilantro and parsley. 

Arrange the chips on the parchment and top with hummus, meat, and mozzarella cheese, then bake to brown and bubbly. Top with dollops of Labneh or Greek yogurt, peppers, tomatoes, onions and remaining cilantro and parsley.