Blend chickpeas, garlic, lemon juice and rind in the food processor until smooth. Add mayonnaise and tahin or peanut butter and salt and pepper to taste.

Pour 3 deciliter water over the oatmeal and wait for 2 hours. Strain the liquid through a muslin cloth and press the last fluid out. Mix with the other ingredients and put in the fridge for at least 3 hours. Shake before use.

This is my version of a Scottish liqueur, which I tried when we visited a Scottish ball. Sort of Scottish Bailey's, I would say. You can find more traditional Scottish recipes on the web.