Chickpea Crackers with Homemade Cream Cheese

First, take a large bowl, place a sieve inside, and line it with a clean straining cloth or a fine kitchen towel. Pour the natural yogurt into the cloth and let it drain in the refrigerator overnight. The mass remaining in the cloth is your homemade cream cheese. Season it afterwards with some of the salt and pepper.

Preheat the oven to 180 °C top/bottom heat. Line a baking sheet with baking paper.

Rinse the chickpeas and drain them well. Peel the garlic. Put the chickpeas and garlic into a blender and purée until almost fine. Then add rolled oats, rapeseed oil, lemon juice, and the remaining salt and pepper, and blend for 1–2 minutes until a homogeneous mixture is formed.