This is a traditional dip for breakfast. Extracted from the nut of the argan tree, argan oil is a deep golden color and has the flavor similar to pumpkin seeds. The argan tree grows in southwestern Morocco and can live to be 200 years old.
As seen on Taste of Morocco
1 pound toasted almonds
1 cup Argan oil or other nut oil
1/2 cup local honey
Toast the skinned almonds at 450 degrees for 5 minutes or until golden. While still warm, blend the almonds in a food processor until finely ground. Gradually add the oil to the almonds, look for a paste consistency. Add honey until it is like peanut butter. Use as a spread for pita or other bread.
Argan Oil is available at: http://astore.amazon.com/capitcooki-20/detail/B001F1YV12. If you don’t have Argan Oil available, you can substitute it for hazelnut oil, walnut oil or sesame oil.