Pour the bulgur into a large bowl and add enough water to cover it. Let it rest for an hour.
Pour the bulgur and water into a sieve and drain as much water as possible. Press the bulgur with your hands to get rid of excess water.
Pour the bulgur into the bowl of the food processor (if you don't have a food processor see notes for alternatives). Add chickpea, salt, cayenne pepper, cumin seeds, cinnamon, bell pepper, and onion to the bowl. Pulse until all the ingredients are well mixed, and pepper and onion are the size of a grain of rice.
Remove from the food processor and pour the mixture into a large bowl. Add pine nuts, raisins, and parsley and mix well with your hands.
Pour half the oil into a 1-quart [1 lt] baking pan and spread it on the bottom and sides.
Pour the bulgur mixture and press with your hands to form an even, compact layer.
Heat the oven to 450 ºF [232 ºC], or the maximum your oven reaches.
Cover the top with the remaining oil and bake for 15-20 minutes, or until the top has turned golden brown.
For the dip
Mix all the ingredients, minus the salt. Taste and season with salt to taste.
If you don't have food processor, use a potato masher to mix, making sure that you crush all the chickpeas and they are thoroughly incorporated. The onion and bell pepper have to be chopped very finely beforehand.