Pregnancy Friendly Smoky Paprika Avocado Green Goddess Dip
Creamy, herby, and just a little smoky, this blended dip is the kind of thing you'll want to keep in the fridge at all times. Two ripe avocados form the silky base, while fresh basil, parsley, and chives bring a bright, garden-fresh flavor that makes every bite feel vibrant and alive. Tahini adds a subtle nuttiness and helps the dip hold its luscious, scoopable texture without any dairy in sight. Smoked paprika and a touch of cumin give it a gentle warmth that keeps things interesting without any heat that might not sit well during pregnancy. The lemon juice does double duty here — it lifts all the flavors and helps preserve that gorgeous green color. Everything comes together in a blender in under two minutes, which is a genuine blessing when energy is not always on your side. Serve it with crudités, pita, or crackers and watch it disappear faster than you made it.
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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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