Hummus with Pan-Seared Duck, Leeks, and Tapenade

  • Serves

    serves 4


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.


  • 1 lb. dried garbanzo beans, soaked overnight in 2 tsp. baking soda and water, drained
  • 1 tsp. baking soda
  • 9 cloves garlic (8 peeled, 1 minced)
  • 10 tbsp. fresh lemon juice
  • 5 tbsp. tahini
  • 1 tsp. ground cumin
  • Kosher salt, to taste
  • 12 cup olive oil, plus more
  • 1 tsp. capers, rinsed and chopped
  • 10 salt-cured black olives, pitted and roughly chopped
  • 1 oil-packed anchovy fillet, drained and roughly chopped
  • 3 tbsp. unsalted butter
  • 14 tsp. crushed red chile flakes
  • 1 leek, washed and thinly sliced
  • 12 tsp. minced thyme
  • 2 skin-on duck breasts
  • Pita bread, for serving


Step 1

Boil beans, baking soda, peeled garlic, and 10 cups water in a 6-qt. saucepan. Reduce heat to medium; simmer until beans are tender, about 30 minutes. Drain, reserving 1⁄4 cup cooking liquid. Purée beans, lemon juice, tahini, cumin, and salt in a blender until smooth. With the motor running, drizzle in reserved cooking liquid and 1⁄4 cup oil. Stir remaining oil, the capers, olives, and anchovy in a bowl. Melt butter in an 8" skillet over medium; cook minced garlic, the chile flakes, leek, and thyme until leek is soft, 8–10 minutes. Season flesh side of duck with salt and place skin-side-down in a 12" skillet; heat over medium-high. Cook, without flipping, until fat is rendered and skin is crisp, 5–6 minutes. Flip duck and cook to desired doneness, about 3 minutes for medium-rare; let duck rest 10 minutes before slicing. To serve, divide hummus between bowls. Top with leeks, duck, and tapenade; drizzle with olive oil. Serve with pita bread.

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