Hummus, in my mind, exists in that sparsely populated category of truly guilt-free food. Low in carbs, high in fiber and protein, I can consume prodigious amounts with nary a passing concern. Consequently, I, like many gays I know, keep a container of hummus in my fridge at all times (bonus: you’re always ready to host an impromptu cocktail party).

Sabra has always been my go-to for store-bought hummus, specifically their Supremely Spicy hummus variety. Imagine my dismay when my local deli discontinued this (though illogically continuing to carry their Spinach and Artichoke version). Resolving to satiate my fix, I tried several recipes at home. Dismay turned to delight once I realized how easy (and cheap!) homemade hummus could be. After mere minutes of preparation, you’ll have enough hummus to last all week.

Classic Chipotle Hummus

10 minutes. Makes 3 cups

Ingredients

2 15-ounce cans garbanzo beans, drained and rinsed

1 chipotle pepper, from canned chipotle in adobo sauce*

2 garlic cloves

2 tablespoons of tahini

¼ cup olive oil

Juice of 1 lemon

½ teaspoon kosher salt

Instructions

Combine all ingredients in a food processor or blender and puree for 3 minutes, until very smooth and uniform.

Keep in an airtight container and refrigerate, up to 10 days.

*Freeze remaining peppers for future use.