Almond, Honey and Argan Oil Moroccan Dip Recipe

By
Christine Benlafquih
Christine Benlafquih
Christine Benlafquih
Christine Benlafquih is a freelance writer and cooking class instructor with a background in Moroccan cuisine.
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Updated on 06/24/21
Amlou - Moroccan Dip of Toasted Almonds, Argan Oil and Honey

The Spruce / Christine Benlafquih

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 16 servings
Yield: 2 cups
Nutrition Facts (per serving)
190 Calories
17g Fat
9g Carbs
3g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 190
% Daily Value*
Total Fat 17g 22%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 78mg 3%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 5%
Total Sugars 7g
Protein 3g
Vitamin C 0mg 0%
Calcium 34mg 3%
Iron 0mg 3%
Potassium 92mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Amlou – sometimes spelled amalou – is a delicious Moroccan dip made from toasted almonds, argan oil, and honey. Argan oil is native to Morocco and might be found in specialty food shops or online. Be sure to buy argan oil for culinary and not cosmetic use.

Amlou is very easy to make and usually served for breakfast or tea time. A stone mill is a traditional method for crushing the almonds to a silky smooth paste-like consistency, but a meat grinder or food processor both work quite well. If using a food processor, be aware that the appearance and texture of the amlou won't be the same as shown here unless you manage to keep the almonds in constant contact with the blade.

Ingredients

  • 1 1/2 cups (6 ounces or 200 grams) whole almonds, with skin

  • 1/2 to 3/4 cup (180 milliliters) argan oil

  • 3 to 4 tablespoons warm honey, ​or to taste

  • 1 to 2 tablespoons granulated sugar

  • 1/8 teaspoon salt

Steps to Make It

  1. Preheat your oven to 375 F / 190 C. Wash the almonds if they feel gritty (they usually are in Morocco) and drain.

  2. Spread the almonds on a baking pan and roast for about 15 minutes, longer if necessary, until the almonds are crunchy and darkened but not burnt.

  3. Allow the almonds to cool a bit and then pass them through a meat grinder several times to make a smooth, oily-looking paste. Or, grind the toasted almonds to a paste in a food processor on high speed.

  4. Be sure to continue processing until the almonds grind to a glistening, the smooth mass that can almost be poured. This can take several minutes. 

    When using the food processor, you may need to pick up the machine and shake it while it's running in order to keep the almonds from sticking to the sides of the bowl as the paste forms. The almonds must maintain contact with the blades to yield the desirable smooth, shiny paste.

  5. Next, gradually blend the argan oil into the almond paste, a spoonful at a time or in a very slow trickle. You can do this by hand stirring vigorously, or preferably with the food processor on the lowest speed. Use only as much argan oil as you need to to make the amlou as thick or thin as you like. 

    Note that the suggested amount of oil in the recipe yields amlou with a traditionally thin consistency. Adjust the amount of oil to your own preference.

  6. Next, gradually add the warm honey, sugar, and salt in the same manner. Taste the amlou and adjust the sweetness if desired.

  7. Serve amlou on a plate or shallow dish with bread for dipping.

Amlou will keep for two months in cool, dark cupboard. Store amlou tightly covered in a jar and shake or stir before serving.

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