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Hummus with roasted duck, buttered leeks and olives

5 cups
Chef Alon Shaya's Hummus with roasted duck, buttered leeks and olives
Besh Restaurant Group
5 cups


  • 1 pound garbanzo beans, dried
  • 3 teaspoon baking soda
  • 16 cups water
  • 8 cloves garlic, peeled
  • 5 tablespoon lemon juice
  • ½ teaspoon ground cumin
  • 4 teaspoon kosher salt
  • 8 tablespoons tahini
  • 1 1/4 cup reserved cooking liquid
  • 5 tablespoons extra virgin olive oil
Buttered leeks
  • 1 leek, washed and sliced thin
  • 1 clove garlic
  • 1 sprig fresh thyme
  • 1 pinch crushed red chilies
  • 3 tablespoons unsalted butter
  • salt
Olive tapenade
  • 10 salt-cured black olives
  • 4 tablespoons extra virgin olive oil
  • 1 anchovy fillet
  • 1 teaspoon capers
  • 2 duck breasts
  • 2 teaspoons kosher salt


For hummus:

  1. Combine the beans, 2 tsp baking soda and 6 cups water in a large bowl and refrigerate for 12 hours.  
  2. For creamier hummus you'll want to skin the garbanzo beans. After the beans have soaked overnight, drain the liquid and place them in a stand-mixer with a whip attachment. Mix on low to medium speed for 10 minutes being careful the beans do not spill out as they mix. This will loosen up the skins so they come off easier during the cooking process.
  3. Place the beans into a large sauce pot that has a lid.
  4. Add 10 cups water, garlic cloves and 1 tsp baking soda and turn heat to medium. Bring the water to a simmer, cover with the lid and cook for 1 ½ hours stirring approximately every 20 minutes. Each time you stir, try to skim out as many of the skins as you can. The beans should be just splitting apart and have a very creamy texture when finished. 
  5. Drain the excess cooking liquid from the pot into a bowl and reserve. 
  6. Place the beans with the cooked garlic, lemon juice, cumin, salt and tahini into a food processor while still warm and puree for 10 minutes.
  7. While the food processor is still on, slowly drizzle in the reserved cooking liquid and then the olive oil. The hummus should be light and airy. It’s best served warm that day but can be refrigerated for up to two days.

For buttered leeks:

  1. Combine all ingredients in a small saucepan and cook over low heat until the leeks are tender, about 10 minutes. Do not allow the butter to begin browning.

For olive tapenade:

  1. Finely chop the olives, anchovies and capers. Place in a bowl and whisk in the olive oil.

For duck:

  1. Season the duck breasts with salt. Heat a heavy bottomed sauté pan or cast iron skillet over medium heat. 
  2. Place the duck breasts fat side down in the pan and allow to cook until the fat has become a deep golden color and crispy. It should take approximately 8-10 minutes. 
  3. Flip over and cook for another 2 minutes on the flesh side. This will result in a medium rare duck breast. Allow to rest for 2 minutes then slice thin.

To serve:

  1. Place the hummus on a large platter and make a well in the middle.
  2. Place the buttered leeks in the middle, then top with sliced duck. 
  3. Drizzle on the olive tapenade and eat with pita bread.

More ideas: 

You can pretty much get away with putting anything on hummus and make it taste good. Other favorite toppings include:

  • Pan seared Brussels sprouts with toasted almond and lemon
  • Curried heirloom carrots and onions
  • Fried eggplant and oven roasted tomatoes with za’atar
  • Charred romanesco with pomegranate, dates and cilantro