On the Vine "Devilled Eggs"
- Cooking time0
- Prep time30
- 2 pints cherry tomatoes
- 1 can (540 mL) chickpeas, rinsed and drained
- 3 Tbsp. Becel® with Avocado Oil margarine, melted
- 2 Tbsp. tahini (sesame paste)
- Juice of 1 lemon
- 4 sprigs fresh dill, divided
- Pinch each kosher salt and black pepper
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. 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. Fill piping bag fitted with star tip with hummus. 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.