Vegan Smoky Paprika Avocado Green Goddess Dip
This dip is the kind of thing you make once and then find yourself craving on repeat. Creamy avocado forms the base, blended smooth with a generous handful of fresh basil, parsley, and chives for that signature herbaceous punch that makes green goddess anything so irresistible. Tahini adds a subtle nuttiness and body, while smoked paprika and a touch of cumin give the whole thing a warm, slightly smoky depth that sets it apart from your average guacamole or store-bought spread. A good hit of lemon juice keeps it bright and balanced, so no single flavor overwhelms the rest. Everything comes together in a blender in under two minutes, and the result is thick, scoopable, and genuinely stunning on a platter — especially with that finishing drizzle of olive oil and a dusting of paprika on top. It's entirely plant-based without any compromise on richness or satisfaction, relying on whole-food ingredients that do all the heavy lifting naturally. Serve it with crudités, pita, or chips, and watch it disappear faster than you expected.
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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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