Easy Vegetarian Super Bowl Appetizer Ideas

This may be the first time you party since New Year's, but that doesn't mean you have to forgo vegetables! You may also have some vegetarian guests at your Super Bowl party. While avocado dips are staples, consider expanding your vegetarian appetizer menu to include both hot and cold appetizers on Super Bowl Sunday. Serve these easy vegetarian appetizers that even the meat eaters will try.

Easy Vegetarian Super Bowl Appetizer Ideas

Balsamic Asparagus Spears

Cut the hard ends off of fresh asparagus. Wash and dry the spears. Spread them out on a cookie sheet. Drizzle some balsamic vinegar, olive oil, Kosher salt and black pepper over the asparagus. Broil until the asparagus is tender.

This also works with frozen spinach. For a crispier version when you need to use frozen asparagus, defrost the asparagus in a bowl of water first. Drain them thoroughly. Serve the asparagus while warm or save it to liven up salads or decorate cold fruit or meat plates.

Hummus Pita Triangles

Slice mini pita breads in half and stuff with hummus. Add lettuce and cheese to half of them. Cut in half and arrange on a plate.

Blend two cans of chickpeas (drained) with 1/3 cup of lemon juice, one clove of garlic, 1/8 tsp. of cayenne pepper and 1/2 tsp. of Kosher salt. You can adjust the amount of garlic, cayenne pepper and salt to taste.

Divide the mixture in half to make two homemade varieties. Leave one plain, or experiment with both.

Hummus variations:

- Stir in fresh chives
- Add chopped red and green peppers
- Punch up the flavor with some chopped Kalamata olives. Leave out the salt when adding olives.
- Chop up any left over roasted vegetables you have, including zucchini, eggplant or peppers.

- Mix in 1/4 cup of tahini. Tahini would be the most expensive item on the list when making your own hummus. You can also make your own ground sesame and vegetable oil. Use one quarter cup of oil for every cup of sesame seeds. If that's too oily for you, reduce the oil.

Stuffed Mushrooms

Melt a tablespoon of butter in a frying pan. Saute diced onion, fresh garlic and chopped red peppers until the vegetables are tender. Add bread crumbs and stir. Remove stems from the mushrooms and stuff with the filling. Sprinkle with Parmesan cheese and bake at 350 degrees for 20 minutes.