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.
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
Instructions
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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