1/4 cup finely chopped roasted and salted pistachios
Focaccia, pita chips or other bread, for serving
In a large saucepan, cover the carrots with water and bring to a boil. Reduce the heat to moderate and simmer until tender, about 20 minutes. Drain the carrots and return them to the saucepan. Cook for 30 seconds over medium heat to dry thoroughly. Remove from the heat and coarsely mash the carrots with a fork. Stir in the 6 tablespoons of olive oil, the vinegar, Ras al Hanout, fresh ginger, garlic, and marjoram. Season with salt and pepper. Transfer the carrot puree to a bowl. Right before serving, sprinkle pistachios over dip, and drizzle with a little more olive oil. Serve with bread or pita chips.