Taco Dip with Beans, Sour Cream and Vegetables
Ingredients
- For the vegetables
- 1 head Iceberg lettuce
- 4 Tomatoes
- 2 carrots
- 1 onion
- For the bean puree
- 12 ozs Pinto Bean
- 3 garlic cloves
- juice of 2 lemons
- salt
- ¼ tsp Cumin
- 6 ozs Tahini (sesame paste from a jar)
- For the sour cream
- 7 ozs Sour cream
- 1 Tbsp lemon juice
- salt
- 1 pinch sugar
- For the tomato puree
- 6 Tomatoes
- salt
- freshly ground pepper
- 1 pinch sugar
- For serving
- Taco shell
Preparation steps
For the bean puree, soak the beans overnight, drain and simmer in a pot, covered with water for about 40 minutes.
Pour into a colander and rinse under cold water. Puree with a hand blender. Peel garlic cloves and crush finely with salt. Add to the puree and mix with tahini, lemon juice, and cumin. Season with salt to taste and refrigerate for 30 minutes.
Season sour cream with lemon juice, salt, and sugar.
For the tomato puree, blanch the tomatoes for few seconds, peel, quarter, core and coarsely mash. Season with salt, pepper and sugar. Peel onions, cut in half and dice finely.
Rinse lettuce leaves, spin dry and cut into strips. Rinse, peel and grate the carrot. Rinse the tomatoes, cut into quarters, remove seeds and cut into small cubes.
Distribute the bean puree, sour cream, and tomato puree in rings on a plate. Top the sour cream with diced onions. Arrange strips of lettuce, diced tomatoes and carrots on top of the purees. Serve with taco shells to scoop up the dip.
