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.