The white cheese brings out the salty flavours, contrasting nicely with the tart lime and hot pepper.
Serve with fresh vegetables and crackers if desired.
Rinse and drain the chickpeas and put them in a food processor along with a diced jalapeño, the olive oil and tahini paste. Peel, pit and slice the avocado before adding to the other ingredients. Squeeze the juice from the limes and add to the other ingredients in the food processor along with the white cheese and roughly chopped coriander. Blitz until all ingredients form a smooth and creamy dip. Cover and refrigerate for approx. 30 min. Garnish with coriander leaves before serving.