Tree Nut Free Smoky Paprika Avocado Green Goddess Dip
This dip is the kind of thing you make once and then find yourself bringing to every gathering because people simply cannot stop asking about it. Creamy avocado forms the base, while a generous handful of fresh basil, parsley, and chives gives it that vibrant, herby green goddess character. Smoked paprika and a touch of cumin add a warm, earthy depth that sets it apart from your average avocado dip — it's got real complexity without being fussy. Tahini steps in to add body and a subtle nuttiness that rounds everything out beautifully, and because it comes from sesame rather than any tree nut, it keeps the whole recipe completely safe for those avoiding almonds, cashews, and the rest of that family. A good blitz in the food processor brings it all together into something silky-smooth and scoopable, thick enough to cling to a chip or a crudité without sliding right off. Finish it with a pinch of smoked paprika and a drizzle of olive oil and it looks almost too pretty to eat — almost.
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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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