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First, make the hummus. Put all the ingredients in a bowl and blitz with a hand blender and 4 tbsp water from the canned chickpeas until smooth. Chill until needed.
Heat the oil in a large non-stick frying pan, then add the whole cherry tomatoes in batches (on or off the vine) and cook over a medium heat for just a few minutes until they look on the point of bursting.
To serve two for breakfast on the Healthy Diet Plan, toast 3 slices of the bread. Use a quarter of the hummus to spread over the toast, then top with a quarter of the tomatoes and scatter with ½ tsp of the seeds. Halve each slice of toast and serve 3 pieces per person. Keep the remaining bread, hummus and tomatoes chilled to serve on three subsequent mornings. Will keep chilled for up to four days.