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 check out the original link for the full recipe. I’ll summarize here:
- Process in a blender till smooth:
- 1 15 oz. can of white beans, rinsed and drained
- 1/4 cup olive oil
- 1 T lemon juice
- 1 clove garlic
- 1/2 t salt
- 1/2 t freshly ground pepper
- Combine one medium chopped tomatoes and 1/4 cup freshly chopped basil. Drizzle with balsamic vinegar. You can top the creamy garlic dip with this mixture, or leave in separate bowls.
- Spread the delicious creamy dip and tomatoes on warm pizza crusts (see recipe for homemade). You can also use crostini or baguette slices.
This will serve 4 to 6 as a starter, although my husband and I polished the whole recipe off for dinner.
- 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.
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! Please follow the 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.