Emulsifier Free Smoky Paprika Avocado Green Goddess Dip
Creamy, herbaceous, and just a little smoky, this vibrant green dip is the kind of thing people hover around at a party. Two ripe avocados form the silky base, blended with a generous handful of fresh basil, parsley, and chives for that signature bright, garden-fresh flavor. Tahini and extra virgin olive oil add richness and body, while smoked paprika and a touch of cumin give the whole thing a warm, subtly complex depth that sets it apart from a basic guacamole. A squeeze of fresh lemon juice keeps everything lively and balanced. What makes this recipe so clean is that every ingredient is exactly what it says it is — whole herbs, real citrus, pure spice — with zero need for store-bought emulsifiers or stabilizers that sneak into so many packaged dips and dressings. The blender does the work of creating that luscious, scoopable texture naturally, using water to dial in the consistency until it holds perfectly on a chip or crudité. Finish it with a pinch of smoked paprika and a drizzle of olive oil, and it looks as good as it tastes.
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!