Almond Free Smoky Paprika Avocado Green Goddess Dip
This vibrant, creamy dip layers ripe avocado with a trio of fresh herbs — basil, parsley, and chives — for a green goddess that's genuinely alive with flavor. Smoked paprika and a touch of cumin give it a warm, subtly smoky depth that sets it apart from any store-bought version, while tahini adds a nutty richness without a single tree nut in sight. That's actually great news for anyone navigating nut-free needs, since so many dips and spreads sneak in almond butter or almond-based thickeners that can be hard to spot on a label. Here, the creaminess comes entirely from avocado and tahini, so you know exactly what you're working with. A blender or food processor does all the heavy lifting — just blend until smooth, adjust the salt and lemon to your taste, and you're done. Finish it with a dusting of smoked paprika and a drizzle of olive oil for a presentation that looks far more impressive than the effort required. Serve it with chips, crudités, or honestly just a spoon.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 ripe avocados, pitted and scooped
- 1 cup fresh basil leaves, loosely packed
- ½ cup fresh flat-leaf parsley leaves, loosely packed
- 3 tbsp fresh chives, roughly chopped
- 2 tbsp tahini
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 small garlic clove, roughly chopped
- 1 tsp smoked paprika
- ¼ tsp ground cumin
- ½ tsp salt, plus more to taste
- 2–4 tbsp water, as needed to thin
For serving
- 1 pinch smoked paprika, for garnish (optional)
- 1 tbsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Combine the avocado, basil, parsley, chives, tahini, olive oil, lemon juice, garlic, smoked paprika, cumin, and salt in a blender or food processor.
- 2
Blend on high, scraping down the sides with a rubber spatula as needed, until the dip is completely smooth and uniformly green, about 60–90 seconds. Add water 1 tablespoon at a time and blend again until the dip is thick but scoopable — it should hold its shape on a chip or crudité without running.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!