I’ve recently been looking for ways to meal prep snacks at the beginning of every week. As it turns out, dips have become an absolute favorite of mine! These two dips are great for topping salads or bowls with, or just snacking on when you want something light.

Baba Ganoush

• 1 large eggplant, halved and roasted
• 1/4-2/3 cup of tahini to taste
• 3 tabelspoons olive oil
• 2 cloves garlic
• 1 lemon juiced
• Salt, pepper, and paprika to taste

Bake the eggplant with olive oil, salt, and pepper at 350 degrees until soft and tender. Then, remove the fleshy inside from the skin of the eggplant with a fork. Add the flesh to a food processor with the tahini, garlic, lemon and seasoning and pulse. The texture should still have some integrity, you’re not looking for a compleatly smooth texture here. Serve and top with olive oil and optional pomagranate seeds!

Beet Hummus

• 1 beet, roasted
• 2 cans chickpeas
• 3 tabelspoons olive oil
• 2 cloves garlic
• 1/2 lemon, juiced
• Salt and pepper to taste

Roast the beet at 350 degrees until soft and tender. Seperate the skin from the flesh and add the flesh to a food processor. Add the remaining ingredients to the food processor and pulse until smooth. Top with sesame seeds and olive oil and serve!