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