Braai Roasted Rugani Carrots with a Beetroot Butter Bean Hummus


Serves 4

Prep Time: 15 Minutes

Cooking Time: 25 Minutes


For the carrots:

  • 500 g Rugani Fresh Carrots
  • ½ tbsp olive oil
  • Salt and pepper

For the butter bean hummus:

  • 1 can butter beans drained and rinsed
  • 100 ml Rugani 100% Beetroot Juice
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1/2 sea salt
  • 1 tbsp tahini
  • 2 tbsp fresh thyme


Butterbean hummus:

  • Add the butter beans into your blender with the garlic, lemon juice, tahini, 50 ml Rugani 100% Beetroot Juice and olive oil.
  • Blitz until smooth and creamy, add a little more beetroot juice to loosen as needed. Season to taste and blitz again.
  • Place in the fridge until serving.


  • Brush the carrots with the olive oil and season with salt and pepper. Place on the braai grid and place over low heat coals for 20-25 minutes turning often.
  • Serve with the butterbean beetroot hummus and drizzle with extra olive oil.



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