after an incredible 6 months in the Island 

not missing a single sunset at Benirras,
my friend Giacomo and I took a trip to Marocco

with a van we bought
in Belgian and fixed for the occasion,
I always wanted to experience a nomadic life and,
this manifestation took me on a 5 years journey.

How did we end up so far south in Marocco?
As we were leaving Marrakesh we met an
English Dj who was heading south

to a Trance Tribe Gathering
for New Year's Eve in Ouarzazate,
and asked us for a ride.

Of course, we took him as a new trip companion since
we actually knew the event's organizers,
Ministry of Sound crew

from Amsterdam and Ibiza; not only that,
it was 1999 the end of a century and,
for many the end of the World at least as we Knew it :-))

It was Ramadan,

so going to streets markets and shopping 

was a beautiful gift to get to understand better 

the intricate culture, stands full of eggplants, oranges,
figs, dates and beautiful carrots and lemons,
bulks of spices everywhere like a pituitary gland big Fest !!!
this recipe was part of this moment:

Moroccan Roasted Carrot Dip w/Harissa ( Vegan/ Gluten-Free)

Hands-on Time: 10 mins Cook Time: 30 mins Total Time: 40 mins

Yields 2 cups of dip

2 lbs carrots, peeled and chopped
6 cloves garlic, peeled
2 Tbsp Olive Oil
1/2 tsp cumin
1/2 tsp Paprika
salt and pepper
Juice of 1 lemon
2 Tbsp Tahini
1 tsp harissa ( I use Ninja from WholeFoods ;-) ) 




Step 1: 

- Preheat oven to 425.
- On a baking sheet, toss chopped carrots and

  whole garlic cloves with olive oil and,
  a generous sprinkle of salt and pepper
- Spread in an even layer and roast until tender 

  and starting to brown, 
 about 30 minutes, flipping once or twice
- Remove from oven and allow to cool


Step 2:

- Once Carrots and garlic have cooled to room temperature,
   add them to a bowl processor with the remaining ingredients.
- Process until smooth
- Taste and adjust spices as necessary
- Serve on a bowl, top with olive oil, sesame seeds, and parsley.