Chic Eats: Argan Oil

Paul Cowan
The nut extraction from the argan tree indigenous to southern Morocco is full of holistic oil with medicinal and restorative properties, particularly for women, is high in vitamin E and rich in essential fatty acids.

I tried Alili Morocco's oil drizzled over grilled feta and as a dip for toasted pita wedges. Because of the sesame notes in the oil it reminded me of tahini so I made a batch of fresh hummus and finished with a generous douse of the argan oil. Add a touch of zataar and parsley and it becomes a delicious treat!

Enjoy the nutrients and distinct flavor of argan oil, which can also be used as a moisturizer for the face and body.

Hummus with Argan Oil

6 cups chickpeas, fresh or canned (if using dried chickpeas cook through till tender)

1/2 cup lemon juice

3/4 cup tahini sesame paste

Pinch of salt and pepper

1/2 or 1 whole garlic clove peeled and roughly chopped

Water if needed

Argan oil (Try

Zataar (Try

Chopped parsley for garnish

1. Add first 5 ingredients in a blender and puree to desired smoothness. Adjust any of the seasonings to your own palate.

2. Spread onto a beautiful plate with a drizzle of argan oil and some garnish.

Enjoy with grilled pita or raw vegetables.

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