Baked tomatoes with pesto and mozzerella

I got this recipe off my mum, but I've no idea where she got it from (and mum doesn't know either, I asked!). It makes a really nice lightish lunch for the whole family, and is especially good with some foccacia or other nice fresh bread.

Anyway, here's the recipe:

Tomatoes
Pesto
Mozzerella
Olive oil

Cut the tomatoes in half across the middle (not from top to bottom) and place them in an ovenproof dish.
Spread a bit of pesto on the cut surface of each tomato half.
Place a slice of mozzerella on the top of each tomato and pesto combination.
Drizzle a bit of olive oil all over the tomatoes.
Put in the oven for about 35 minutes or so on gas 6 (200C I think).

You do have to make sure these have cooled enough before giving them to baby, they can stay hot for quite some time.
When you serve them, pour the juices from the dish they were cooked in over the top, so you've got something to mop up with the nice bread :o)

Homemade Hummus

Personally I wasn't sure about this, but Hannah's gone mad for it, so there you go...

1 tin of chickpeas
3 tbsps light tahini
a squeeze of lemon juice
a crushed clove of garlic

All you do is drain and rinse the chickpeas, put them in a mixing bowl along with all the other ingredients, then blend it all together with a stick blender. Or do it in a food processor or similar.

The resulting mixture was too thick, so I added some milk until it was the right consistency.

You could add other things - paprika, olive oil, other herbs or spices. Have fun :o)