1 can of chickpeas, drained and rinsed
1 small garlic clove, minced
½ tsp salt
¼ tsp ground cumin
3 Tbsp juice from 1-2 lemons
¼ cup water
6 Tbsp tahini, stirred well
2 Tbsp extra virgin olive oil
Prep Day: Put chickpeas, garlic, salt, cumin, and cayenne in a food processor; process until fully ground. Scrape down sides with a spatula.
With the machine still running, slowly add the lemon juice and water and continue to process for one minute. Scrape down the sides with a spatula again.
In small bowl or measuring cup, whisk together the tahini and 2 Tbsp oil. With the machine still running, add the oil-tahini mixture in a steady stream through the feed tube. Continue to process until smooth and creamy, scraping down sides as needed. Transfer to a bowl and, if desired, top with some reserved chick peas and drizzle with olive oil.
Freeze using the small portions method. 2 cubes equals one serving.
Serve Day: Reheat in the microwave for 30 seconds on full power, stir, and heat another 5-10 seconds. If it seems a little dry, just stir in a tiny bit of olive oil.