
This vibrant, creamy dip is built on a base of ripe avocado blended with fresh basil, parsley, and chives — the kind of bright, herby flavor that makes you want to hover over the bowl with a chip in hand. Smoked paprika and a touch of cumin give it a warm, earthy depth that sets it apart from your average green goddess, while tahini and good olive oil round everything out into something luxuriously smooth. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden spice blends or pre-mixed seasonings that often sneak in unwanted additions. The blender does most of the heavy lifting — just blend until silky, thin it with a splash of water to your preferred consistency, and adjust the salt and lemon until it sings. A final dusting of smoked paprika on top makes it look as impressive as it tastes. Serve it with crudités, pita, or chips, and don't be surprised when it disappears faster than you expected.
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Combine the avocado, basil, parsley, chives, tahini, olive oil, lemon juice, garlic, smoked paprika, cumin, and salt in a blender or food processor.
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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