Chickpea Crackers with Homemade Cream Cheese

INSTRUCTIONS

• 1
  First, take a large bowl, place a sieve in it, and put a cloth in the sieve. Place the plain yogurt in the cloth and let it sit overnight in the refrigerator ⁠–⁠ only cream cheese will remain in the cloth. Then season it with salt and pepper.
• 2
  Now preheat the oven to 180 °C, prepare a baking sheet, and line it with baking paper.
• 3
  Drain the canned chickpeas and peel the garlic. Transfer the drained chickpeas and peeled garlic to a blender and blend them almost finely. Then add the rolled oats, canola oil, lemon juice, and salt to the blender and blend for 1⁠–⁠2 minutes until all the ingredients are combined. Transfer the resulting mixture to the prepared baking sheet with baking paper, cover it with another sheet of baking paper, and roll it out with a rolling pin to a thickness of about 3 mm. Then remove the top sheet of paper, cut the dough into squares or any other shapes with a knife, and bake for 30⁠–⁠35 minutes at 170⁠–⁠180 °C.
• 4
  After baking, let the crackers cool for at least 20 minutes and then serve them with the prepared cream cheese.
• 5
  Store the homemade cream cheese in the refrigerator, where it will last for 4⁠–⁠6 days. The crackers will last 4⁠–⁠5 days in a sealed container at room temperature.

TIP

• 1
  You can sprinkle the cheese with freshly ground pepper before serving.