Beet Tahini

From Real Chocolate by Chantal Coady

Time: 20 minutes


2 beet bunch

4 tbsp tahini

juice of 1 to 2 lemons

2 garlic cloves, chopped

4 tsp unsweetened cocoa powder

large pinch of salt


  1. Peel and cook the beet by boiling it in water until tender

  2. In a food processor or blender pulse the beets, tahini, lemon juice, garlic, cocoa and salt until smooth paste

  3. Add additional lemon juice or water as needed if the paste seems too thick. (This is often determined by the variety of tahini used)

  4. Serve on baguette and store in fridge

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