On the Vine

On the Vine “Devilled Eggs”

Prep Time30 mins Makes 8 Yield_measureservings

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.

Ingredients List

  1. 2 pints cherry tomatoes
  2. 1 can (540 mL) chickpeas, rinsed and drained
  3. 3 Tbsp. (45 mL) Becel® with Avocado Oil margarine, melted
  4. 2 Tbsp. (30 mL) tahini (sesame paste)
  5. Juice of 1 lemon
  6. 4 sprigs fresh dill, divided
  7. Pinch each kosher salt and black pepper


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.

Nutritional Information


140 (1 serving)

Total Fat

7g (1 serving)

Saturated Fat

1g (1 serving)

Polyunsaturated Fat

2.5g (1 serving)

Monounsaturated Fat

3g (1 serving)


140mg (1 serving)

Total Carbs

15g (1 serving)

Dietary Fiber

4g (1 serving)


5g (1 serving)


5g (1 serving)

Vitamin D

36mcg (1 serving)


36mg (1 serving)


1mg (1 serving)


343mg (1 serving)


0.3g (1 serving)


2g (1 serving)

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