Lupin Free Smoky Paprika Avocado Green Goddess Dip
Creamy, herby, and just smoky enough to keep everyone coming back for another scoop, this vibrant green dip is the kind of thing that disappears fast at any table. Two ripe avocados form the silky base, blended with fresh basil, parsley, and chives for that signature green goddess color and garden-fresh flavor. Tahini adds a subtle nuttiness and body, while smoked paprika and a touch of cumin give the whole thing a warm, slightly earthy depth that sets it apart from a basic guacamole. A generous squeeze of lemon juice keeps it bright and balanced, and a splash of water lets you dial in exactly the right scoopable consistency. For anyone navigating lupin sensitivities, this recipe is a genuine win — every ingredient is straightforward and naturally free from the legume flour that sneaks into so many store-bought dips and spreads. Serve it with crudités, pita, or sturdy chips, and finish with that optional drizzle of olive oil and dusting of smoked paprika for a presentation that looks far more impressive than the effort required.
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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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