Hummus with Pan Seared Duck Leeks and Tapenade
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
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