Hummus with Pan-Seared Duck, Leeks, and Tapenade | Saveur

Name: Hummus with Pan-Seared Duck, Leeks, and Tapenade | Saveur
Ingredients: 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; 1 ⁄ 2 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; 1 ⁄ 4 tsp. crushed red chile flakes; 1 leek, washed and thinly sliced; 1 ⁄ 2 tsp. minced thyme; 2 skin-on duck breasts; Pita bread, for serving

www.saveur.com

Alon Shaya, chef at New Orleans' new Israeli place Shaya, tops hummus with baroque toppings like fried eggplant, romanesco, and dates; here, he opts for serving the creamy spread with duck, leeks,...

View Original

Share this recipe:

Ingredients

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
1⁄2 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
1⁄4 tsp. crushed red chile flakes
1 leek, washed and thinly sliced
1⁄2 tsp. minced thyme
2 skin-on duck breasts
Pita bread, for serving