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Loading...This rustic Moroccan dip blends toasted almonds with prized argan oil and raw honey for a nutty, fragrant spread traditionally served at breakfast with crusty flatbread. The lightly toasted nuts and floral honey create a rich, velvety texture that is both wholesome and deeply satisfying.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Servings4
Yieldabout 1 cup (4 servings)
Nutrition Facts
Per serving (estimated)
- 350 kcalCalories
- 28 gFat
- 2.5 gSaturated Fat
- 20 gCarbs
- 3.5 gFiber
- 14 gSugar
- 8 gProtein
- 75 mgSodium
- 260 mgPotassium
- 85 mgCalcium
- 1.5 mgIron
- 0.3 mgVitamin C
- 1 mcgVitamin A
Ingredients
For the almond base
- 1 cup raw unsalted almonds (about 140 g)
- 3 tablespoons cold-pressed argan oil
- 2 tablespoons mild-flavored olive oil (optional, for smoother blend)
For finishing
- 3 tablespoons raw or mild wildflower honey, plus more for drizzling
- 1/8 teaspoon fine sea salt
- 1 tablespoon toasted sesame seeds, for garnish (optional)
Directions
- Preheat a dry skillet over medium-low heat. Add the almonds and toast, stirring frequently, for 6 to 8 minutes until they are deeply golden and fragrant, taking care not to scorch them.
- Transfer the toasted almonds to a plate and let them cool for 5 minutes until just warm; this short rest brings out their sweetness without overcooking.
- Add the cooled almonds to a food processor and pulse 10 to 12 times until they break down into a coarse, sandy meal.
- With the processor running, slowly drizzle in the argan oil (and olive oil, if using) and continue blending for 1 to 2 minutes until the mixture forms a thick, glossy paste.
- Add the honey and salt, then blend for another 30 seconds until the dip is smooth but still has a hint of texture; scrape down the sides as needed.
- Taste and adjust with a touch more honey for sweetness or a pinch of salt to round out the flavors.
- Spoon the dip into a shallow bowl, make a small well in the center, and drizzle with extra honey and a thread of argan oil. Scatter the toasted sesame seeds over the top, if using.
- Serve warm or at room temperature with torn Moroccan flatbread, msemen, or toasted baguette for dipping.
Cook’s Notes
- Use only true cold-pressed argan oil for the nutty, slightly tangy flavor; refined argan oil will taste flat.
- Toast the almonds slowly over medium-low heat; burned nuts will turn the entire dip bitter.
- For a thinner, pourable consistency, add a teaspoon of warm water or a little extra argan oil while blending.
- Store leftovers in a sealed jar in the refrigerator for up to 2 weeks; bring back to room temperature before serving so the oils soften.
- Authentic amlou is sometimes made with just almonds, but some Berber households substitute or add walnuts for a deeper flavor.
