Moroccan Avocado and Argan Oil Dip — Creamy Dip with Mild Spices
Here is a creamy Moroccan dip that blends the mildness of avocado with the richness of argan oil, a treasure from the Souss region. You'll love its silky texture and subtle spicy notes, perfect for an appetizer. People often ask me what the essential spices in Moroccan cooking are: here, cumin and coriander are enough to evoke Morocco, with a hint of paprika for colour. For an authentic tagine, rely on ras el hanout, ginger and saffron, but for this dip, simplicity rules. Serve it with msemen bread or crudités, and enjoy!
Ingredients
- Ripe avocados2 large
- Culinary argan oil2 tbsp
- Fresh lemon juice2 tbsp
- Garlic1 small clove
- Ground cumin1/2 tsp
- Ground coriander1/4 tsp
- Sweet paprika1/4 tsp
- Salt1 pinch
- Black pepper1 pinch
- Chopped fresh coriander1 tbsp
- Toasted flaked almonds1 tbsp
Instructions
- 1
Peel the avocados, remove the stone and cut the flesh into pieces.
- 2
In a blender, combine the avocados, peeled garlic, lemon juice, argan oil, cumin, ground coriander, paprika, salt and pepper.
- 3
Blend in pulses until smooth and creamy, scraping down the sides if needed.
- 4
Taste and adjust the seasoning (salt, lemon or spices) to your liking.
- 5
Transfer the dip to a serving bowl and smooth the surface with a spatula.
- 6
Sprinkle with fresh coriander and toasted flaked almonds. Serve chilled with pita bread or crunchy vegetables.
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