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Crazy Easy Morrocan Carrot Dip with Pistachios and Marjoram... for Your Next Casual Get-Together

For 8 servings


  • 2 pounds carrots, cut into 2-inch lengths

  • 6 tablespoons extra-virgin olive oil, plus more for serving

  • 2 tablespoons white wine vinegar

  • 2 tablespoons Ras al Hanout (or more, to taste)

  • 2 garlic cloves, minced

  • 1 tablespoon freshly-grated ginger

  • 1 tablespoon fresh marjoram

  • Kosher salt and freshly ground pepper

  • 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.

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