Sweet Black Sesame Hummus

A dramatic appetizer for Halloween celebrations, this lightly sweet hummus gets its color from a generous quantity of black sesame seeds. Adding food-grade charcoal powder, which is available online and at specialty baking shops, to our artisan bread mix results in a tender loaf with an unexpected spooky color. If you don’t want to make your own bread, you can serve the hummus with crackers, dollop it onto pancakes or waffles, or serve it alongside your favorite pastries.

Ingredients:

For the charcoal toast:

  • Williams Sonoma Artisan French Bread Mix
  • 2 1/2 Tbs. charcoal powder
  • 1 cup plus 2 Tbs. (9 fl. oz./280 ml) warm water (100°F/38°C), plus more if needed
  • 2 Tbs. olive oil, plus more for the bowl
  • All-purpose flour for dusting


For the hummus:

  • 1 cup (4 1/2 oz./140 g) black sesame seeds
  • 3/4 cup (7 oz./220 g) canned white beans, rinsed and drained
  • 6 Tbs. (3 1/2 oz./105 g) tahini
  • 5 Tbs. (3 fl. oz./90 ml) cold water
  • 2 Tbs. honey or maple syrup, plus more to taste
  • 3 Tbs. avocado or olive oil
  • Kosher salt


For garnish:

  • Blackberries
  • Pomegranate seeds

Directions:

To make the charcoal toast, add the bread mix, the included yeast packet and the charcoal powder to a stand mixer fitted with the dough hook. Mix on low speed until combined.

With the mixer running, slowly add the warm water and olive oil until all the ingredients are moistened, scraping down the sides as necessary. If the dough seem dry, add more warm water, 1 Tbs. at a time, until a soft dough forms. Increase the mixer speed to 3 or 4 and continue kneading until the dough becomes smooth and elastic, 5 to 10 minutes.

Transfer the dough to a lightly floured surface. Knead for about 1 minute and form into a ball.

Place the dough in a well-oiled bowl, turning it to lightly coat with the oil. Cover with plastic wrap and a clean kitchen towel and place in a warm, draft-free area until doubled in volume, 30 to 60 minutes.

Gently punch down the dough and turn out onto a lightly floured surface. Roll the dough into an oval about 16 inches (40 cm) long. Starting from the long side, roll into a cylinder. Pinch the seam together. Turn over so the seam is on the bottom, pinch the ends together and turn them under slightly.

Transfer the dough to a baking sheet lined with parchment paper or a silicone baking mat, cover with a kitchen towel and set aside in a warm place until almost doubled in volume.

Preheat an oven to 425°F (220°C).

Using a sharp knife, cut diagonal slashes about 2 inches (5 cm) apart and 1/2 inch (12 mm) deep across the top of the loaf. Bake for 20 minutes, then reduce the heat to 350°F (180°C). Bake until the bread is a shade darker, 5 to 7 minutes more. Transfer the pan to a wire rack and let cool for 20 minutes, then turn the loaf out onto the rack. Let cool to room temperature, about 2 hours. Cut into slices, then use cookie cutters to cut into decorative shapes. Toast, if desired.

To make the hummus, in a food processor or high-powered blender, combine the black sesame seeds, white beans, tahini, water, honey, and oil. Blend on low speed for 15 seconds, then gradually increase the speed to high and blend until smooth and creamy, scraping down the sides as needed. Taste, season with salt and add more honey if desired. The hummus can be refrigerated in a covered container for up to 5 days.

To serve, transfer the hummus to a serving bowl and top with blackberries and pomegranate seeds. Serve with the charcoal toasts alongside. Serves 4 to 6.