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Piquillo-almond spread from Mourad: New Moroccan: The Cookbook by Mourad Lahlou

  • chile powder
  • ground cumin
  • Champagne vinegar
  • tahini
  • garlic
  • sweet paprika
  • navy beans
  • jarred piquillo peppers
  • almond meal
  • blackstrap molasses
  • white pepper
  • smoked paprika

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on April 20, 2014

    Two years later- I am still in love with this dip!

  • TrishaCP on May 22, 2012

    For a "cheffy" cookbook this was a fairly straightforward and absolutely delicious twist on muhammara- creamy (from beans and almond meal), smoky (smoked paprika and other peppers), barely sweet (molasses of all things), and savory. Great for pita chips but would also be delicious with eggs. I do confess to a few shortcuts though- I used canned beans and instead of sauteeing garlic in oil (per his "Garlic Puree" recipe)- I used a full head of roasted garlic instead. I did use piquillo peppers since I had them on hand, but you could definitely just use ordinary roasted red peppers instead. Will absolutely make this again- great dip.

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