Place garbanzo beans, tahini, lemon juice, olive oil, garlic, and turmeric in a food processor and blend until smooth. Add liquid from garbanzo beans as necessary to achieve smooth and creamy consistency. Season as desired with salt and pepper; using canned beans it should not take much salt.

Note: To use dried beans, begin with 2 cups dried garbanzo beans. Soak for 6 to 8 hours or overnight. Drain and rinse, then cover with 6 cups of water and bring to a boil. Simmer for 1 hour, or until beans are tender. Drain, reserving 1 cup of the liquid. Proceed as above.