1 cup sesame paste
2 garlic cloves
1 tbsp olive oil
salt & pepper for seasoning
1/2 tsp sumac (optional)
freshly squeezed lemon juice from half a lemon
about 1/4 cup organic beetroot juice (see notes)
3/4 cup fridge cold water
Start by pouring the sesame paste into a bowl and add the garlic, lemon juice, salt, pepper, sumac and olive oil. Mix it until a thick paste is created.
Then add the beetroot juice, you can definitely add more than 1/4 cup as you can decide which hue you want the tahini to reach but I wouldn't suggested adding more than 1/2 cup.
Now gradually add the fridge cold water. Some sesame pastes are more runny than others so you need to kind of play it by ear and add a splash of water at a time until the tahini is in your desired texture.
Don't be alarmed if the thick paste don't get that velvety texture, it just means that you need more water!
If you added to much water then just add a little extra tahini paste and just juggle between the two until you're happy with the results.
- Store in an airtight container in the fridge up to a week. - You can find beetroot juice in organic shop but if you can't find it anywhere you can just make your own by cooking 3 beetroots and placing them in a food processor until a juice is form (make sure you run it through a sieve before adding to the tahini).