Chickpea crackers with homemade cream cheese

First, prepare the cream cheese: take a large bowl, place a sieve over it and line the sieve with a clean cheesecloth. Pour the white yogurt into the cheesecloth and let it drain in the fridge overnight – only the dense cream cheese will remain in the cheesecloth. Afterwards, season it with some of the salt and pepper to taste.

Preheat the oven to 180 °C. Prepare a baking sheet and line it with baking paper.

Drain the canned chickpeas and peel the garlic. Place the drained chickpeas and garlic in a blender and blend until you get an almost smooth mixture. Then add the rolled oats, oil, lemon juice and the remaining salt and pepper, and blend for another 1–2 minutes until all ingredients are combined. Transfer the resulting mixture onto the prepared baking sheet, cover it with another sheet of baking paper and roll it out with a rolling pin until you get a layer about 3 mm thick. Remove the top sheet of paper, cut the dough into squares or other desired shapes and bake for 30–35 minutes at 170–180 °C.