Chickpea Crackers with Homemade Cream Cheese

INSTRUCTIONS

• 1
  First, take a large bowl, place a sieve in it, and put a cloth into the sieve. Place the plain yogurt into the cloth and let it drain overnight in the refrigerator ⁠–⁠ only the 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 both the drained chickpeas and peeled garlic to a blender and blend until almost smooth. Then add oat flakes, rapeseed oil, lemon juice, and salt to the blender and blend for 1⁠–⁠2 minutes until all ingredients are combined. Transfer the resulting mixture onto the prepared baking sheet with baking paper, cover it with another sheet of baking paper, and roll it out with a rolling pin through the paper to a thickness of approximately 3 mm. Then remove the top sheet of paper, cut the dough into squares or any other desired 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, then serve them with the prepared cream cheese.
• 5
  Store homemade cream cheese in the refrigerator, where it will last for 4⁠–⁠6 days. Crackers will last 4⁠–⁠5 days in an airtight container at room temperature.

TIP

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