Cashew Free Smoky Paprika Avocado Green Goddess Dip
Creamy, herbaceous, and just a little smoky, this vibrant green dip is the kind of thing that disappears fast at any table. Ripe avocados form the silky base, while a generous handful of fresh basil, parsley, and chives give it that signature bright, garden-fresh flavor. Tahini steps in to add body and a subtle nuttiness — no cashews, no cream cheese, no shortcuts that could trip up anyone avoiding tree nuts. A hit of smoked paprika and a whisper of cumin push the flavor somewhere warm and complex, well beyond your average guacamole. The whole thing comes together in a blender in under two minutes, finishing thick enough to hold its shape on a chip but smooth enough to swipe across a grain bowl or sandwich. A final drizzle of olive oil and a dusting of smoked paprika on top make it look like you put in way more effort than you did.
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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.
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