Cannellini and Celery Root Hummus with Fried Capers and Sage


Cannellini and Celery Root Hummus makes for a good crostini topper for a party, Oscar or otherwise.

Cannellini and Celery Root Hummus with Fried Capers and Sage

Cannellini and Celery Root Hummus with Fried Capers and Sage

By The Associated Press Start to finish: 20 minutes Servings: 12


  • 4 tablespoons olive oil, divided
  • 2 tablespoons capers, rinsed and patted dry
  • 8 fresh sage leaves
  • 2 cups diced celery root (also known as celeriac)
  • 15-ounce can cannellini beans, drained and rinsed
  • 2 tablespoons sherry vinegar
  • Salt and ground black pepper
  • 1/2 cup roasted red peppers, patted dry and cut into strips


  1. In a small skillet over medium-high, heat 2 tablespoons of the olive oil. Add the capers and fry for 3 to 4 minutes, or until crispy. Transfer the capers to a plate, then add the sage leaves to the pan and fry for 1 to 2 minutes, or until crispy. Transfer the sage to the plate with the capers, then scrape any remaining oil from the skillet and drizzle over both.
  2. Bring a medium saucepan of salted water to a boil. Add the celery root and simmer until tender. Drain well and transfer to a food processor. Add the beans and sherry vinegar and puree until smooth. Season with salt and black pepper. Spoon into a serving dish, top with the roasted red peppers, fried capers and sage, then drizzle with the remaining olive oil.


Nutrition information per serving: 80 calories; 45 calories from fat (56 percent of total calories); 5 g fat (0.5 g saturated; 0 g trans fats); 0 mg cholesterol; 8 g carbohydrate; 2 g fiber; 1 g sugar; 2 g protein; 105 mg sodium.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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