Hazelnut Free Smoky Paprika Avocado Green Goddess Dip
Creamy, herbaceous, and just a little smoky, this green goddess dip is the kind of thing that disappears fast at any gathering. Ripe avocados form the lush base, blended smooth with fresh basil, parsley, and chives for that signature vibrant green color and bright, garden-fresh flavor. Tahini adds a subtle nuttiness and body without any tree nuts in sight — a real win when so many store-bought dips and sauces sneak in hazelnut-based ingredients or are processed on shared lines. Smoked paprika and a touch of cumin give it a warm, earthy depth that sets it apart from your average guacamole or herb dip. A hit of fresh lemon juice keeps everything tasting alive and balanced, while a drizzle of olive oil on top makes it look genuinely gorgeous on the table. Serve it with chips, pita, or a pile of crunchy crudités — honestly, a spoon works too.
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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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