Roasted pepper hummus

We just visited a Turkish restaurant last week. I ordered hummus after the owner insisted that he had '' the best mmm ... hummmus..." and it really was the best I'd had in a long time. It was smooth, had just enough tahini and they had been easy on the garlic. It came with a generous serving of beef on top and was extremely satisfying to the last bite.

Our lunch reminded me of how much I love hummus, yet I must admit I rarely take the time to make it. You may remember my recipes for red beet hummus and my favorite pumpkin hummus, which was so good that it made the second volume of the Art of Real Food. Today's hummus is also a variation off of the original hummus recipe, with some ingredients omitted and some skillfully added. Enjoy!

Serves 4 (but really you want it more to serve 2, it's so good)

1 1/2 cups cooked chickpeas (you may use canned)
2 large red roasted peppers (freshly roasted and peeled or canned)
3 tbsp fresh cilantro (or parsley)
1/2 small lime (juice only)
1 tbsp pine nuts
1 1/2 tbsp olive oil
1 tsp sea salt
1/2 tsp cinnamon
optional: clove garlic: crushed

Place all ingredients in a food processor and blend until smooth. You can serve with vegetables for dipping, use as a side dish to accompany various meats or baked potatoes, or as a sandwich spread and wrap filling. I served it with baby carrots and some boiled eggs today, and it was really really good. Please let me know how yours turned out!