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.