Moroccan Carot-Date-Dip

• 5 Carrots
• 80 grams Medjool-Date
• 4 tablespoons Olive Oil
• 300 milliliters vegetabel bouillon
• 1/2 bunch parsley
• 25 grams Pistachio
• 1 teaspoon Sambal Oelek
• 1/2 teaspoon Cinnamon
• salt, pepper and ground nutmeg

1. Peel the carrots and cut into pieces of 1 cm.
2. Pit the dates and chop in small pieces.
3. Heat the oil, braise the carrots for 2-3 min.
4. Deglaze with bouillon, add the dates and cook until carrots are soft.
5. Meanwhile chop parsley and pistachio in small pieces.
6. Put carrot mixture in a food processor, first remove the redundant liquid. Mix until smooth but do not overdue it.
7. Stir in sambal and cinnamon, add salt, pepper and nutmag to taste.
8. Finally add pistachio and parsley, keep some of both for decoration.
9. Taste best lukewarm or also cold, spread on toast or serve with fresh made focaccia.

carrots, olive oil, milliliters vegetabel bouillon, parsley, pistachio, sambal oelek, cinnamon, salt

Taken from food52.com/recipes/32912-moroccan-carot-date-dip (may not work)