1. Take chickpeas, clean them and rinse under running water. Soak these for 6 to 8 hours or till double in size.

2. Boil these in pressure cooker till soft and tender. For boiling, take enough water in the pressure cooker so that chickpeas are fully immersed in water. Cook on high flame for 4 whistles, then lower the flame and cook for another 10 minutes.

3. Put the boiled chickpeas in a colander so that the extra water drips away. 1/2 cup chickpeas will become 1.5 cups after soaking and boiling.

   If using canned chickpeas, then skip the above 2 steps and start by putting them in the colander.

4. In the mean time, dry roast sesame seeds for 3 to 4 minutes, till colour changes slightly.

5. Now, dry roast oats also for 4 to 5 minutes till their colour changes slightly and they get crispier.

6. After about 15 to 20 minutes, put the chickpeas in the food processor with the chopping blade inserted in it.
7. Start preheating oven at 180 degrees C. Preheat it for 15 minutes.
8. Add sesame seeds, garlic cloves, oil and lemon juice. Do not add any water.

9. Run the processor for 3 to 4 minutes till chickpeas are minced well.

10. Add roasted oats. Since I am using food processor therefore added the oats as it is without grinding/crushing them. In the processor they get grounded well.
11. Again run the processor for few minutes till the dough comes together as a ball.
12. Now, divide the dough into 2 parts. Keep one part between 2 plastic sheets and roll it, keeping it 5 mm thick.

13. Cut into desired shapes. I got around 26 squares as I made of small size. Remove the uneven edges, mix in the remaining dough. Continue shaping like this till all the dough is used up.

14. Prick holes using a fork. Pricking avoids puffing up of the crackers and also helps in even baking.

15. Line parchment paper in the baking tray and place crackers on it.

16. Bake for 35 to 40 minutes. While baking, keep both the upper as well lower rods on and keep the baking tray in the middle rack.
17. Once the edges get darker, take out and let them cool on a wire rack.
18. They get crispier as they cool down, like any other crackers.
19. Serve or store in an airtight container.

Without Food Processor

1. In the absence of food processor, make hummus in the blender. Here, you may have to add little water, so use chickpeas water for that.

2. After the mix is minced well, take it out in a bowl. Crush oats either in the grinder or using a rolling pin. Add crushed oats in the grounded chickpeas. Gather into a ball and proceed as given above.

In Air Fryer

1. Preheat air fryer for 5 minutes at 180 degrees.
2. Place crackers in the basket and air fry for 20 to 25 minutes.

3. Take out and let them cool down on a wire rack.

On Gas Stove In Pressure Cooker/Wok

1. You can make these on gas stove also. For making in wok, please check my Multigrain Crackers recipe. Link is shared in this post.