Measure out three-fourths cup of the chickpea liquid (aquafaba) and add a few ice cubes to it.

In a food processor or high speed blender, combine chickpeas, tahini, garlic, lemon, salt, cumin, and turmeric and one-fourth cup of the aquafaba. Puree for several minutes.

Scape sides and with motor running, slowly pour in about another 1/2 cup aquafaba until the desired consistency is reached. Taste and add more salt if necessary.

Spread hummus onto a platter, garnish, and drizzle with olive oil.