Xanthan Gum Free Smoky Paprika Avocado Green Goddess Dip
Creamy, herbaceous, and just smoky enough to keep everyone coming back for another scoop, this vibrant green dip is built entirely from whole, recognizable ingredients — no stabilizers, no fillers, just real food doing all the work. Ripe avocados give it that naturally thick, luscious body, so there's absolutely no need for any gum-based thickeners to hold things together. A generous handful of fresh basil and parsley keeps the color stunning and the flavor bright, while smoked paprika and a touch of cumin add a warm, slightly earthy depth that takes it well beyond a basic guacamole. Tahini and extra virgin olive oil round out the texture, making every bite feel rich and satisfying without any mystery additives. The blender does the heavy lifting — just blend, taste, adjust, and you're done. Serve it with chips, crudités, or honestly just a spoon, and finish with that optional drizzle of olive oil and a 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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