In a large bowl, combine mince, breadcrumbs, parsley, cheeselet, spices and beaten egg. Mix well and form into 10-12 balls (25g each). Set aside, or refrigerate until needed. Preheat the oven to 220C. Line a large baking dish with parchment paper and place the meatballs distant from one another. Bake in the preheated oven until the meatballs start to brown. Once the meatballs are set, take them out of the oven.  Heat up 2 tbsp of extra virgin olive oil in a large non-stick pan on medium-high heat.  Add the meatballs and brown them nicely all over.  Add the pine nuts and cumin seeds, and let them toast until golden brown. Then add the fresh mint and smoked paprika.  Cook only for another few seconds.  Season with salt and pepper.  Pour the hummus on a big platter and do some swirls.  Add the meatballs and pine nuts on top and drizzle more olive oil and more paprika on top.