This beautiful main course (or starter) is planet friendly and soooo delicious!  The recipe is called Hummus Pomodoro with Warm Pizza Crust, and it’s by the amazing Chef Chloe Coscarelli.  You can find the recipe here.  The spread is actually a white bean puree with lemon garlic flavor, so think Italian, rather than Middle Eastern.

Please click here for the full recipe (summarized below) and other amazing creations by  Chef Chloe Coscarelli.

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Planet-Friendly Hummus Pomodoro
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This beautiful main course (or starter) is planet-friendly and soooo delicious! The recipe is called Hummus Pomodoro with Warm Pizza Crust, and it's by the amazing Chef Chloe Coscarelli. The spread is actually a white bean puree with lemon garlic flavor, so think Italian, rather than Middle Eastern.
  1. Blend all ingredients through pepper until smooth.
  2. Combine the tomato and basil. Drizzle with balsamic vinegar.
  3. You can top the creamy garlic dip with this mixture, or leave in separate bowls.
  4. Spread the delicious creamy dip and tomatoes on warm pizza crusts, crostini, or baguette slices.
Recipe Notes

I made it without the oil just to keep it lighter and it was still really yummy. I added a bit more lemon and some water to make it smooth. I added two cloves garlic rather than just one. The carbon footprint of this recipe is just 89 g CO2eq per serving, compared to a footprint of around 550 g CO2eq per serving for pasta with ground beef and tomato sauce. These numbers highlight how getting protein from legumes and other plant sources can go a long way toward decreasing our footprint.

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Nutrition Info and Environmental Footprint:

Assuming 6 servings, each serving has 314 calories (the version without oil has 230 calories), 9.9 grams protein, and a carbon footprint of just 89 g CO2-eq. The embodied water footprint is 223 L of water, and the nitrogen footprint is 1.9 g N lost per serving.

Compare this to a pasta with ground beef tomato sauce, which for the same 9.9 grams protein has a carbon footprint per serving of 552 g CO2-eq.  The water footprint is 285 L/serving, and the nitrogen footprint is 5.5 g N lost/serving.

The carbon saved by cooking this recipe rather than the pasta with meat sauce just one time is the equivalent of the carbon emissions in a 12.5 mile car drive!  If you made a similar switch every day for a year, it would mean saving the equivalent of about 4500 miles (assuming 40 MPG)!!

Enjoy!  Remember to check out Chef Chloe Coscarelli’s site for more recipes and her cookbooks.

And please follow this blog for weekly low carbon footprint recipes!


USDA Food Composition Database

Leach et al. (2016) Environmental impact food labels combining carbon, nitrogen, and water footprints. Food Policy, 61:213-223.

About Chef Chloe Coscarelli

Chloe Coscarelli has been vegan since 2004–a time when veggie burgers were still feared by the general public. Since then, she has been at the forefront of the vegan revolution: Chloe believes that vegan can still mean mouthwatering foods, and she practices what she preaches. In Chloe Flavor, Chloe showcases new approaches to veganism with dishes like Maple Bacon Benedict, Hawaiian Teriyaki-Pineapple Burger, and Cajun Jambalaya with Scallion Biscuits. These dishes are playful, colorful, and supremely tasty. Best of all, she’s made them as fast and as easy as possible because that’s exactly how she likes to cook. Vegans will delight in Chloe’s creativity–and carnivores won’t miss the meat one bit.

Learn more about Chef Chloe here.