Green bean and apricot salad on hummus

By the GetYourMacros team · 6 October 2026

Charred green beans and caramelised apricots on a bed of hummus, with toasted pumpkin seeds and a maple vinaigrette.

• Time 25 min
• Course Main course
• Diet Vegan
• Cuisine Mediterranean

Ingredients (1 serving)

• 80 g Hummus
• 130 g Green beans
• 100 g Apricot
• 80 g Tomatoes
• 30 g Radish
• 12 g Pumpkin seeds
• Mustard to taste
• 8 g Maple syrup
• 5 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Toast the pumpkin seeds in a dry pan for two minutes, until they pop, and set them aside.
2. In the same pan, toss the green beans with half the oil over high heat for 6-8 minutes, until tender and lightly charred, then let them cool a little.
3. Halve the apricots and sear them cut side down with half the maple syrup, until they caramelise.
4. Cut the tomatoes into wedges and the radish into thin slices, then add them to the green beans in a bowl.
5. Whisk the mustard with the rest of the maple syrup, the remaining oil, salt and pepper, and dress the salad.
6. Spread the hummus over the plate, pile the salad on top and finish with the apricots and pumpkin seeds.

Tips

• Out of season, peaches or figs stand in for the apricots: change the fruit, keep the method.

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