Moroccan Carot-Date-Dip

1. 1

   Peel the carrots and cut into pieces of 1 cm.

2. 2

   Pit the dates and chop in small pieces.

3. 3

   Heat the oil, braise the carrots for 2-3 min.

4. 4

   Deglaze with bouillon, add the dates and cook until carrots are soft.

5. 5

   Meanwhile chop parsley and pistachio in small pieces.

6. 6

   Put carrot mixture in a food processor, first remove the redundant liquid. Mix until smooth but do not overdue it.

7. 7

   Stir in sambal and cinnamon, add salt, pepper and nutmag to taste.

8. 8

   Finally add pistachio and parsley, keep some of both for decoration.

9. 9

   Taste best lukewarm or also cold, spread on toast or serve with fresh made focaccia.

* Per serving · 4 servings · Values may vary.

No additional tips available.