Mexican Street Corn Chipotle Hummus

Chipotle Hummus:

• 2 (14-ounce) cans garbanzo beans drained and rinsed
• 1/2 cup tahini well-stirred
• 1/2 cup lime juice
• 1/4 cup olive oil
• 1 to 4 chipotle peppers in adobo sauce chopped, see note
• 2 cloves garlic roughly chopped
• ½ teaspoons salt to taste, sea salt
• ¼ teaspoon Turmeric ground

For Topping:

• 1 corn husks grilled
• ¼ cup queso fresco cheese crumbled
• 1 fresno chili sliced
• ¼ cup black beans rinsed
• ¼ cup red onion finely chopped
• ¼ cup cilantro chopped, fresh