Gut Friendly Smoky Paprika Avocado Green Goddess Dip
Creamy, herby, and just smoky enough to keep things interesting, this blended dip is the kind of thing you'll want to put on everything. Ripe avocados form the silky base, while fresh basil, parsley, and chives bring a bright, garden-forward flavor that makes it taste genuinely alive. Tahini and extra virgin olive oil add depth and healthy fats, and a hit of smoked paprika with a whisper of cumin gives the whole thing a subtle warmth that sets it apart from your average guacamole. Lemon juice keeps it fresh and vibrant while also supporting the kind of whole-food, minimally processed approach that makes this dip so easy on the digestive system. Every ingredient here is recognizable and purposeful — no fillers, no additives, nothing your gut has to work overtime to process. It comes together in under two minutes in a blender, and the final drizzle of olive oil and dusting of smoked paprika make it look like something you'd order at a restaurant. Serve it with crudités, crackers, or a warm flatbread and watch it disappear.
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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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