Hummus with Pan-Seared Duck, Leeks, and Tapenade

Hummus with Pan-Seared Duck, Leeks, and Tapenade

Hummus with Pan-Seared Duck, Leeks, and Tapenade
Alon Shaya, chef at New Orleans' Shaya, tops hummus with baroque toppings like fried eggplant, romanesco, and dates; here, he opts for serving the creamy spread with duck, leeks, and tapenade.Farideh Sadeghin

Alon Shaya, chef at New Orleans' Shaya, tops hummus with baroque toppings like fried eggplant, romanesco, and dates; here, he opts for serving the creamy spread with duck, leeks, and tapenade. For an extra-smooth hummus, Shaya peels the garbanzo beans after boiling them.