Piro Olive Oil and Balsamic Hummus


Piro Olive Oil and Affinato Bonini Hummus

By Chef James – Ticonderoga Food Coop

Beloved by locals and always selling out, this Piro + Balsamic Hummus is the signature creation of Chef Jim at the Ticonderoga Food Coop in Ticonderoga, New York — a cult favorite that keeps fans coming back for more.

Yield: approximately 6 servings (about 12 oz total)

Ingredients

  • 1 can (15 oz / 425 g) garbanzo beans, strained and rinsed
  • Juice of 1 lemon (about 3 tbsp)
  • 1½ tbsp Affinato Bonini Balsamic Vinegar of Modena
  • 1 tbsp tahini
  • 2½ tbsp (about 40 ml) Olio Piro Extra Virgin Olive Oil, plus more for drizzling
  • Pink Himalayan sea salt, to taste
  • Fresh ground black pepper, to taste

Instructions

  1. In a food processor, combine garbanzo beans, lemon juice, Affinato Bonini Balsamic Vinegar of Modena, tahini, and Olio Piro Extra Virgin Olive Oil
  2. Blend on high speed for 1½ to 2 minutes, or until the mixture becomes smooth, creamy, and slightly glossy. Stop once or twice to scrape down the sides.
  3. If the hummus appears too thick, add a tablespoon or two of warm water and blend again until light and airy.
  4. Season to taste with salt and pepper.
  5. Transfer to a bowl and finish with a drizzle of Olio Piro Extra Virgin Olive Oil before serving.

Chef’s Note:
The Affinato Bonini Balsamic Vinegar of Modena adds a delicate depth and natural sweetness that rounds out the citrus from the lemon and enhances the nutty tahini. The result is a balanced, velvety hummus with subtle notes of wood-aged complexity.

Shop Bonini Balsamic here
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