Chunky Beet Tahini
It’s a fact that everyone loves tahini, but everyone would love it even more if it’s pink! This spread is a bit chunkier than your regular smooth tahini, which adds amazing texture and crunch.
Tools You’ll Need:
- Medium pot
- Large skillet
- Food processor
- Cutting board
- Chef knife
- Rubber spatula
- 8 oz jar
Store Bought Tahini Versus Homemade
Homemade is cheaper than store bought. I bought a 2 lb bag of sesame seeds for $7, while a 10.6 oz at your average store is $4. So doing the math, making it at home is about 2 times cheaper than buying. Another benefit of making tahini at home is that you have control what type of sesames you want to make it out of. I used a blend of different colors, then toasted it a little to bring out the smell.
The Downside to Making Tahini, or Any Nut Butter from Scratch
When blending the sesame seeds, it will take at least 30 minutes to break it down just to a chunky paste. It might invite new enemies for neighbors, but hopefully offering a little container of homemade tahini will make them forgive you. My food processor is so loud and was on the highest setting for like 45 minutes, but thankfully nobody knocked on my door.
Cool Down Process
After toasting the sesame seeds and cooking the beets, please wait for them to cool before proceeding to blend. If the sesame seeds are too hot, the oils and fats will get separated and ruin the tahini. If the food processor is getting overly heated, it’s best to stop it for a minute to let the engine cool down.
Chunky Beet Tahini
Equipment
- Medium pot
- Large skillet
- Food processor
- Cutting Board
- Chef Knife
- Rubber Spatula
- 8 oz jar
Ingredients
- 8 oz Sesame seeds untoasted
- 1/2 cup Beet peeled and medium diced
- 1 qt Vegetable stock
- 1 clove Garlic whole
- 1 cup Water
- 1 Bay leaf dried
- to taste Salt and pepper
Instructions
- Boil beet in a pot with vegetable stock, bay leaf, and garlic for 20 minutes. After, remove off the heat, strain, and cool down.
- Lightly toast sesame seeds in a skillet, stirring regularly until fragrant. Remove from heat, transfer to another container, and wait to cool. Once cooled, blend in a food processor with water for at least 30 minutes on high, or at least until a chunky paste. Store half the tahini in an 8 oz jar before proceeding.
- Add cooked beet, cooked garlic clove, salt and pepper. Blend until fully incorporated, adjusting seasoning if needed.