Hummus, artichoke dip, tomato-avocado toasts, baked brie with pecans and spicy roasted chickpeas are all easy vegetarian appetizers. Several of these options are also suitable for vegans.
To make red pepper hummus, cut 1 red bell pepper in half, and remove the membranes and seeds. Place the halves on a foil-lined baking try with the skins up. Press them flat. Broil the pepper halves until they are blackened, about 10 minutes. Seal them in a zip-top bag, and allow them to sit for 10 minutes, then peel them. Place the pepper, 2 1/2 tablespoons of lemon juice, 1 tablespoon of tahini, 1/2 teaspoon of black pepper and 1/4 teaspoon of salt in a food processor. Add 1/4 teaspoon of ground cumin, 1 drained 19-ounce can of chickpeas and 1 garlic clove. Process until smooth, and then serve the dip with pita wedges and slices of red pepper.