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In a medium mixing bowl, whisk together the tahini, yogurt, lemon juice, lemon zest, grated garlic, olive oil, turmeric, cumin, and salt until smooth and fully combined.
Add cold water 1 tablespoon at a time, whisking after each addition, until the sauce is pourable and coats the back of a spoon — about 2 to 4 tablespoons total. The sauce will seize and thicken when the lemon juice first hits the tahini; keep whisking and adding water and it will loosen into a smooth, creamy consistency.
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