Chickpea crackers with homemade cream cheese

Place a sieve in a large bowl, and a clean kitchen towel or cheesecloth in the sieve. Pour in the plain yogurt and let it rest in the refrigerator overnight. The whey will drain off, leaving only the thick cream cheese in the towel. The next day, season with a pinch of salt and pepper.

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

Drain the canned chickpeas and peel the garlic. Place them in a food processor and blend until almost smooth. Add the oat flakes, rapeseed oil, lemon juice, and one teaspoon of salt, then blend for another 1-2 minutes until the ingredients are fully combined.