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 sea salt to taste – ¼ teaspoon ground turmeric For Topping: – 1 husk corn grilled – ¼ cup queso fresco cheese crumbled – 1 fresno chili sliced – ¼ cup black beans rinsed – ¼ cup red onion finely chopped – ¼ cup fresh cilantro chopped