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Muhamarah Dip with Zeitouna Extra Virgin Olive Oil

Muhamarah is an Arabic word for Red. This delicious dip is originally from the Levant countires of Syria & Lebanon. It is mainly made  from walnuts &  roasted red peppers. It’s quiet simple to make and  yet rich in taste, full of flavours and slightly smoky.



  • 200g of Walnuts
  • Half roasted onion
  • 5 Roasted garlic cloves
  • 2 Roasted red peppers
  • 2 Teaspoon pomegrenate molases
  • 1 Tablespoon tomato paste
  • 1 Teaspoon cummin
  • 1 Teaspoon paprika
  • 1 Tablespoon of lemon juice
  • 1 Teaspoon salt
  • Chili powder or paste, optional
  • ¼ Cup of Zeitouna Extra Virgin Olive Oil



  • Soak the walnuts for about 30 min in warm water.
  • Grill your red peppers on stove or any other source of open fire for that smoky flavour.  Alternatively, you can roast your pepers in the oven.
  • Place the grilled red peppers in a bowl and cover it , as the steam will loosen the skin.
  • Peel the red peppers skin once they cool down, and remove the seeds.
  • Drizzle the onion and garlic with 2 tablespoon of Zeitouna Extra Virgin Olive Oil and roast them in the oven or in a pan on the top of the stove.
  • Drain the walnuts.
  • Add all the ingredients to the food processor and blend until you get a smooth mixture.
  • For a smoother mixture add more olive oil.
  • Place the Muhamarah mixture in a plate and pour Zeitouna Extra Olive Oil on top.
  • Garnish with wallnuts .
  • Dip your crakers or bread in the Muhamarah and enjoy the flavours.


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