On the Vine "Devilled Eggs"

  • Cooking time0
  • Prep time30
  • Servings8
recipe image On the Vine "Devilled Eggs"


  • 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

  • Calories140
  • Total Fat7 g
  • Saturated Fat1 g
  • Trans Fat0 g
  • Polyunsaturated Fat2.5 g
  • Monounsaturated Fat3 g
  • Cholesterol0 mg
  • Sodium140 mg
  • Total Carbs15 g
  • Dietary Fiber4 g
  • Sugars5 g
  • Protein5 g
  • Vitamin D36 mcg
  • Calcium36 mg
  • Iron1 mg
  • Potassium343 mg
  • Omega-30.3 g
  • Omega-62 g


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.