Braai Roasted Carrots, Beetroot Bean Hummus
Prep 15 mins
Cook 25 mins
Ready-in 40 mins


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
2 cloves garlic
2 tbsp olive oil
1/2 sea salt
1 tbsp tahini
2 tbsp fresh thyme


Butterbean hummus:
  1. Add the butter beans into your blender with the garlic, lemon juice, tahini, 50 ml Rugani 100% Beetroot Juice and olive oil.
  2. Blitz until smooth and creamy, add a little more beetroot juice to loosen as needed. Season to taste and blitz again.
  3. Place in the fridge until serving.
  1. 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.
  2. Serve with the butterbean beetroot hummus and drizzle with extra olive oil.

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