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On the Vine "Devilled Eggs"

Indulge in this take on a classic app. Sinfully delicious, you’ll understand where these “eggs” got their name. Recipe was made exclusively for Becel by Chef Matt Dean Pettit.
  • Prep time30 min
  • ServingsPortions 8
recipe image On the Vine "Devilled Eggs"


  • 2 pints cherry tomatoes
  • 1 can (540 mL) chickpeas, rinsed and drained
  • 3 Tbsp. (45 mL) Becel® with Avocado Oil margarine, melted
  • 2 Tbsp. (30 mL) tahini (sesame paste)
  • Juice of 1 lemon
  • 4 sprigs fresh dill, divided
  • Pinch each kosher salt and black pepper
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Using a sharp paring knife, cut a small hole into the top of each cherry tomato. Hollow out each tomato, making sure to remove all the seeds and core. Set tomatoes upside down on paper towel-lined plate to drain.
  2. Add chickpeas to a food processor and pulse. Slowly add the melted Becel® with Avocado Oil margarine, followed by tahini paste, and blend until smooth. Add lemon juice and 2 dill sprigs and pulse to combine. Add salt and pepper to taste.
  3. Fill piping bag fitted with star tip with hummus.
  4. Working on a clean surface, take one hollowed out cherry tomato at a time and carefully pipe the hummus spread into each. Continue until all tomatoes are filled. Garnish with remaining dill and serve.