Baba ghanoush and crispy chickpea flatbread pizza

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Baba ghanoush and crispy chickpea flatbread pizza

Suitable for vegans
Category Main course
Serves 4
Preparation 15 mins + cooling
Cooking 40 mins

Rating: Rated 0 / 5 (0 ratings)

It is the charred aubergines that give the baba ghanoush that rich smoky flavour. If you don't have time to make your own, use some good quality ready-made.
GO VEGAN: Replace the Greek yogurt in the baba ghanoush with a plain non-dairy variety.


  • 400g can chickpeas, drained, rinsed and dried
  • 1 tsp sweet smoked paprika
  • pinch of chilli powder
  • 1 large soft flatbread or focaccia
  • 1 small red onion, thinly sliced
  • drizzle of extra-virgin olive oil
  • 3–4 cloves garlic, sliced in half
  • squeeze of lemon juice
  • 40g sultanas
  • 4 tsp light olive oil
  • 1 tsp ground cumin
  • 2 large courgettes, sliced into long strips of medium thickness
  • 500g tomatoes, roughly sliced or chopped
  • 2 large handfuls of herbs (a mix of mint, coriander or parsley), chopped
  • For the baba ghanoush: 3 medium aubergines
  • 1½ tbsp tahini
  • 200g Greek yogurt
  • 60g walnuts, roughly chopped


Stage 1

Preheat the oven to 180C/fan 160C/gas 4. Mix the chickpeas with 1½ teaspoons of the light olive oil, the paprika, cumin, chilli and some salt and pepper. Spread out evenly in a roasting tin and roast for 30 minutes, mixing halfway through cooking.

Stage 2

To make the baba ghanoush, prick the aubergines all over with a fork, then cut a slice in either side of them and slot in the garlic slices evenly. Heat a grill to high, or if you have a gas hob, set some slices of foil around the burner to fully line, then turn on to high. Hold the aubergines over the flame using tongs and char all over to blacken (this will take roughly 10 minutes). Alternatively, grill for 10–15 minutes, turning regularly. Then put them on a baking sheet and roast for 20 minutes or until very soft. Set aside to cool.

Stage 3

Toss the courgette slices in the remaining oil and some salt and pepper. Either spread out evenly on a baking sheet and roast for 15 minutes, or cook in a griddle pan for a few minutes each side.

Stage 4

Cut the aubergines in half, scoop out the flesh and set in a sieve, discarding the skin. Press lightly to drain off any excess water. Blend with the tahini, salt, pepper and lemon juice to taste, until fairly smooth. Fold in the yogurt, raisins and nuts roughly, for a marbled effect.

Stage 5

Warm the flatbread in the oven. Spread the baba ghanoush over the top, then add the courgette, tomato, onion, chickpeas, herbs and olive oil.


Baba ghanoush and crispy chickpea flatbread pizza


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Katy McClelland
Photography: Catherine Frawley

Nutritional info

Nutritional values are per serving.

  • Calories: 472g
  • Fat: 24g
  • Saturated fat: 5g
  • Protein: 18g
  • Carbohydrates: 39g
  • Sugars: 19g
  • Fibre: 13g
  • Salt: 0.04g

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