Marmite Monkey Bread (with Marmite hummus dip)

For the Marmite Monkey Bread, combine the flour, yeast, sugar and salt in the bowl of a stand mixer. Add the water, olive oil, egg and Marmite and use a dough hook to knead at medium speed until a soft dough forms. Transfer to a greased bowl, cover and leave to proof in a warm place for an hour, or until doubled in size.

Meanwhile, for the Marmite Hummus Dip, add all ingredients to a food processor, season with salt and pepper and blitz. Use a spatula to scrape the hummus from the sides of the bowl and blitz again until smooth. Add more lemon juice or a little water if you need to loosen the consistency, transfer to a serving bowl and set aside.

Once the dough has proofed, punch the air out of it, divide into small even-sized pieces and roll into smooth balls on a floured surface.

Combine the melted butter and garlic in a bowl and lightly grease a bundt pan (or a cake tin with a small ramekin in the centre). Roll each dough ball in the melted butter and place in the greased pan. Once you have used all of your dough and your bundt pan is full, cover and leave to proof in a warm place for 20 minutes. Meanwhile, preheat your oven to 180°C fan bake. 

Sprinkle the monkey bread with the grated cheese and bake for 30 minutes, or until the rolls are golden brown. Leave to cool for 5 minutes before turning onto a wire rack or serving plate. Serve warm with the Marmite Hummus Dip.