10 Easy and Delicious Vegan Appetizers for Your Next Party

I love to entertain, but I also love to enjoy my party. I hate being trapped in the kitchen while everyone else is having a good time.  However, I look at it like this: if my guests are having good time, then I am a good host. But, if I am having a good time too, I will entertain them again. That’s what I like to call a win-win situation.

At my parties, I usually strictly serve vegan appetizers. One time I was asked “Why?” Well, vegan appetizers are like the O-Negative blood type: it helps any person regardless of their blood type. Everyone can eat vegan appetizers and enjoy them, vegan or not.

Here are 10 vegan appetizers some from my blog and few from some of my  favorite bloggers.


Always think color and texture



makes two cups

2      cups cooked garbanzo beans

1/2   cup water

2      cloves garlic

1/4  cup lemon juice

1/4  cup Tahini, sesame seeds paste

1/2  teaspoon ground cumin

salt to taste

-Place the garbanzo beans with the garlic and the water in a food processor and puree until you have a smooth paste.

-Add the rest of the ingredients and process until well mixed.

-Chill for couple of hours before serving.  Serve with pit chips.

Mohammara, Red Bell Pepper and Walnut Spread

make 4 cups

1     medium onion, coarsely chopped

1     large red bell pepper, seeds removed and coarsely chopped

1     cup walnuts

4    slices couple days old white bread

1/4 cup pomegranate molasses*

1/4 cup Harrisa, red pepper spread **

1/4 cup olive oil

1      tablespoon freshly ground coriander

1      tablespoon freshly ground cumin

-Place the onion, the pepper, the walnut and the white bread in a food processor and process, using the on and the off bottom, until you have coarse mixture.


-Add the rest of the ingredients and process for extra round.  You should have semi-smooth spread with beautiful red color.

*Pomegranate molasses: Boiled down sour pomegranate juice, it can be found at any Middle Eastern and Health grocery stores.

**Harrisa: A red hot pepper paste.  You can find it at specialty stores.  If you can not find it, you can use 1 teaspoon cayenne pepper and 1 teaspoon tomato paste

Olive Tapenade

Kimchi, tempeh avocado nori rolls. From Amy Chaplin.


French Mushroom Lentil Faux Gras from David Lebovitz Blog



This recipe is from yummly.con


Vegan Stuffed Grape Leaves

This recipe use bulgur and it is from Nutrizonia


Stuffed Mushrooms

This mushrooms are stuffed with black rice and it is from Minimalist Baker blog.


Baby Ghanouj/ smoked eggplant spread.


Beet Hummus


Serves 4

Two    beets, boiled and grated

Two    tablespoons tahini*

Two    cloves garlic, mashed

One fourth     cup lemon juice

Salt to taste

-In a chilled salad bowl, whisk tahini, garlic, yogurt, lemon juice and salt.

-Fold the grated beets and adjust the seasonings.  If the mixture is too thick add a little water or lemon juice.

*Tahini is pureed sesame seeds.  Tahini is available in most grocery stores.

I hope you give this spread a try. It will be the center of any dinner table.







  1. Sawsan says

    Dear Sanaa,
    Your beet hummus recipe looks great bu there is no amount of yogurt indicted in the ingredients. How much yogurt do you use as I would like to try it.

    Thank you!

  2. sanaacooks says

    Hello Sawsan, I am sorry I forgot to give the amount for yogurt. Use 2 tablespoon of plain yogurt or you can skip it totally but increase the amount of lemon juice by 1 tablespoon. Thank you Sanaa

Leave a Reply

Your email address will not be published. Required fields are marked *