These smoothie recipes provide ways of using our protein supplements, dried fruit and nuts. The pumpkin and chickpea spread is delicious as a topping for Nairn’s oatcakes. Roasted Pumpkin & Chickpea Spread Ingredients 200g pumpkin, peeled, deseeded and cut into large wedges 3 garlic cloves, unpeeled, left whole 2 tsp honey 2 tbsp olive oil Freshly ground black pepper and sea salt 1 x 400g can chickpeas, rinsed and drained 1tbsp HCW Tahini Juice of ½ lemon Pinch of ground nutmeg 1 tbsp chopped fresh coriander Method 1. Preheat the oven to 180°C. 2. Place the pumpkin and garlic in a shallow roasting tin. Toss with the honey and 1 tbsp olive oil and season with black pepper and salt. 3. Bake in the oven for 40 minutes or until tender. Allow to cool. 4. Peel the garlic cloves and place with the pumpkin in a food processor. 5. Add the remaining ingredients except the coriander to the food processor and process until smooth. Add the coriander leaves and pulse to combine. Season with black pepper and salt to taste 6. Spread on Nairn’s Oatcakes to serve.