Tacos with Bean Veggie Dip

Ingredients

• 1 head iceberg lettuce
• 4 tomatoes
• 2 carrots
• 1 onion
• 350 g pint beans
• 3 Garlic cloves
• juice of 2 lemons
• Salt
• 0.25 tsp cumin
• 150 g tahini (store‑bought sesame paste)
• 200 g Sour Cream
• 1 tbsp Lemon Juice
• Salt
• 1 pinch sugar
• 6 tomatoes
• Salt
• ground pepper
• 1 pinch sugar
• taco shells

Instructions

1. 1.

   Soak pint beans overnight, then drain and simmer in a pot covered with water for about 40 minutes.

2. 2.

   Drain beans into a colander and rinse under cold water. Purée with an immersion blender. Peel garlic cloves and grate finely with salt. Add to the purée and mix with tahini, lemon juice, cumin; season with salt and chill covered for 30 minutes.

3. 3.

   Mix sour cream with lemon juice; season with salt and sugar.

4. 4.

   For the tomato purée, briefly blanch tomatoes, shock, peel, quarter, core, and roughly purée. Season tomato purée with salt, pepper, and sugar. Peel onions, halve, and dice finely.

5. 5.

   Wash iceberg lettuce leaves, dry, and cut into strips. Wash carrots, peel, and grate. Wash tomatoes, quarter, core, and dice small.

6. 6.

   Spread the purées in a circle on a round plate (bean purée, sour cream, tomato purée). Distribute onion cubes over the sour cream. Arrange salad strips, tomato cubes, and carrot shreds over the sauces; serve garnished with taco shells.