Would you try this new hummus?

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: Would you try this new hummus?

We are indeed open-minded when it comes to hummus (and we get angry from hummus-people deception). I sometimes enhance good ready-made hummus in the food processor with a cooked beet (also ready-made) and za’atar, and that seems to impress the guests; at the editorial office, the carrot and chipotle variants are flying off the shelves. In short: we are experimenting joyfully. But this new find will likely divide hummus lovers into two camps, we think...

The makers of the product that undeniably splits people into two parties (love vs. hate), decided that the world is ready for: Marmite hummus! Yes, that umami spread that puts half of humanity gagging against the other licking their lips is now also found in the famous chickpea spread or dip.

Marmite all over the place
Not surprisingly, this was recently launched in England, where they do enjoy Marmite, and guess what: Marmite has even managed to worm its way into cream cheese, butter, and jars of peanut butter! According to the makers themselves, for example, the cream cheese on your bread is an ideal stepping stone to the real deal, haha. And the Marmite butter is sure to do very well in a simple spaghetti with breadcrumbs, stirred through the pasta just before you sprinkle the delicious crispy breadcrumbs on top.

A matter of taste
What do you think? Would you try it? Earlier, we already suggested giving your oven-baked potatoes a boost with Marmite. I must confess: when I try very hard to imagine the taste of the hummus (which I actually do all day with various types of food), the first association is: yes, it could be quite nice, even though I'm not a big fan of Marmite. But that salty kick, after the softness of the hummus, with a fresh, crunchy piece of raw vegetable, I’m up for that! That’s of course also due to the addictive reaction that umami evokes, that delicious savory taste you can almost taste behind your jaws. Ketchup, parmesan, fish, soy, seaweed; umami is what makes it special. Sushi? Umami to the max!

So for everyone who still has doubts about Marmite but wants to give it a chance: entry-level options like Marmite cream cheese and hummus can of course also be made yourself. Spoon in some Marmite, stir well, and just taste it. Good luck!