Peel and finely chop 1 clove of garlic and onions. Heat 2 tablespoons of oil in a frying pan. Sauté onions and garlic for about 1 minute, add minced meat and fry until crumbly, season with salt, pepper and cumin.
Wash the parsley, shake dry and chop coarsely, except for something to garnish. Pour the chickpeas into a sieve, rinse and drain. Mix the minced meat, about 3/4 of the chickpeas, parsley, tomatoes and harissa, season with salt, pepper and cumin.
Halve, seed and wash the peppers. Fill the paprika with chopped mass and place on a baking tray, bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes.
Meanwhile peel 1 clove of garlic and chop finely. Mix yoghurt, garlic and 2 tbsp. tahini, chill sesame yoghurt. Wash coriander, shake dry and chop coarsely. Puree 6 tbsp. oil and coriander with a hand blender, season with salt and pepper.
Puree the rest of the chickpeas and 2 tbsp. tahini with a hand blender, season to taste with cumin, salt and pepper.
Arrange the hummus in a bowl, drizzle with coriander oil. Remove peppers from the oven and arrange on plates. Garnish with remaining parsley and some hummus. Add sesame yoghurt.