Aubergine Pizza with Pesto Hummus has become my absolutely favourite mid-week lunch. It’s a super healthy version of your favourite pizza dish and can be topped with a wide variety of vegetables, fruits and even nuts and seeds. You can really let your creativity shine; it's also a great recipe to get the whole family involved in making as each person can pick their own toppings based on their likes and preferences!
This is such a simple dish to make. All you need to do is roast thick slices of aubergine, whizz up your pesto hummus (which we will get to in a minute), add your favourite toppings and then let the magic happen. But don’t let the simplicity of this recipe fool you – like many of my recipes, sometimes the most basic ingredients can create the most flavour-packed dishes.
But What Even Is Pesto Hummus?
I’m sure you’ve heard of pesto and I’m even more sure you have heard of hummus - they are two of the most popular condiments and dips currently around – but have you ever heard of pesto hummus?
Well, basically, it’s a combination of the two (and ironically my two favourite things in the world) it takes all the delicious and best parts from both – the creaminess from the hummus and the zing and kick from the pesto and creates this ultimate flavour-packed dip that is great for dipping, spreading and just generally eating straight from the bowl.
I’ve used it in replacement of the traditional tomato sauce for my aubergine pizza, but it’s also amazing when tossed through pasta, spread on toast or thinned out a little and drizzled over salads.
If you’re not that keen on hummus or pesto, you don’t have to combine them. You can either use them on their own (why not add a little chilli powder or siracha into the hummus instead for a spicy kick or add some tomatoes into your pesto to create a zingy tomato pesto) or use any other sauce of your choosing.
Make sure to be careful if using a pre-bought sauce as they are usually high in salt and sugar. A super simple tomato sauce can be made using ingredients you probably already have lying around and will taste a lot better than any store variety.
How Do You Make Aubergine Pizza?
STEP 1: Preheat oven to 180 degrees and line your baking tray with baking paper or foil
STEP 2: Slice the aubergine lengthwise into slices about 2 cm- ⅓ inches thick
STEP 3: Place the slices on the baking tray and brush with a little olive oil and add a pinch of salt
STEP 4: Bake in the oven for 10 minutes or until cooked
STEP 5: Place all the ingredients for the pesto hummus in a blender or a food processor and process until smooth. I like to keep mine a little chunky for some added texture, but it’s completely up to your preference.
STEP 6: Take the aubergine slices out of the oven and top each with a layer of the pesto hummus
STEP 7: Add the sliced cherry tomatoes and mushrooms
STEP 8: Pop in the oven for around 5 minutes, or until the cherry tomatoes and mushrooms are soft
Serve immediately with fresh basil and some freshly ground pepper. I also like to add small blobs of the remaining pesto hummus on top for some extra flavour; it's so good!
Aubergine Pizza Topping Options
The beauty of this recipe is how easy it is to customise. Everyone in your house can create their own aubergine pizza and you can use up any leftover ingredients you have laying around in the back of the fridge.
A few of my favourite toppings:
- Cherry Tomatoes, Spinach, Olives
- Spinach, Artichokes and Cheese
- Jackfruit, Red Onion and Broccoli
- Hummus, Artichokes, Spinach and Olives
- Pesto, Roasted Chickpeas and Tahini Dressing
How to Store Aubergine Pizza
Unfortunately, I wouldn’t advise freezing the aubergine pizza bases. Aubergines are notorious for becoming a little soft and watery when defrosted. However, you can keep the aubergine pizza in the fridge for up to 4 days in an air-tight container. To reheat, splash a little water on top and then bake in the oven until warmed throughout. They also taste great cold.
If you have any Pesto Hummus left over, it will last up to a week in the fridge in an airtight jar or container – or you can freeze in an ice-cube tray and then pop each block out to defrost when required.
- 1 - 2 aubergines, sliced lengthwise into thin slices (around 2cm or ⅓ inch)
- Olive oil (for brushing the aubergines)
- Handful cherry tomatoes, sliced
- Handful mushrooms, cleaned and sliced
- 1 pack basil (30g)
- 1 clove garlic
- 50g walnuts
- Juice from 1 lemon + zest
- Salt + Freshly Ground Pepper to taste
- ½ tin chickpeas, rinsed and drained
- 2 tbsp water or more to loosen
- Preheat oven to 180 degrees and line your baking tray with baking paper or foil
- Place the slices on the baking tray and brush with a little olive oil and add a pinch of salt
- Bake in the oven for 10 minutes or until cooked
- While the aubergines are roasting make the hummus pesto
- Place all the ingredients in a blender or a food processor and process until smooth.
- Take the aubergine slices out of the oven and top each with the pesto hummus, cherry tomatoes and mushrooms
- Pop in the oven for around 5 minutes, or until the cherry tomatoes and mushrooms are soft
- Serve immediately with fresh basil and some freshly ground pepper
Keep the leftover pesto hummus in fridge in airtight container for up to 5 days
You can add some grated cheese on top or olives and some fresh oregano