INGREDIENTS
- 3 cups cherry tomatoes
- 1 can (540 ml) drained and rinsed chickpeas
- 3 tbsps canola oil
- 2 tbsps tahini paste
- 4 divided (2 for garnish) sprigs fresh dill
- 1 freshly squeezed juice of lemon
- pinch kosher salt
- pinch black pepper
METHOD
- Using a sharp paring knife, cut a small hole into the top ofeach cherry tomato. Hollow out each tomato, making sure to remove all the seeds and core. Set tomatoes upside down on a paper towel-lined plate to drain.
- Add chickpeas to a food processor and pulse. Slowly add the canola oil followed by tahini paste, and blend until smooth. Add lemon juice and dill, and pulse to combine. Add salt and pepper, to taste.
- Using an empty piping bag with a star tip, fill the piping bag with hummus. Seal tight and set aside until ready to use.
- Working on a clean surface, take one hollowed out cherry tomato at a time and carefully pipe the hummus spread into each tomato. Continue until all tomatoes are full. Garnish with freshly picked dill and serve.