Combine cream cheese, sour cream, tahini and water in the bowl of a food processor. Pulse until well blended and creamy. Season with salt and pepper.
Heat the olive oil and sesame seeds in a small skillet over medum heat. Cook, swirling occassionally, until the sesame seeds are toasted and fragrant, 2 to 3 minutes. Add the turmeric and remove from the heat.
Transfer the cream cheese mixture to a cute serving bowl and top with the sesame-turmeric oil. You should have some leftover which you can store in a jar and refrigerate for a later use. Finish with flaky sea salt and more pepper before serving.
Notes
Feel free to add a handful of fresh herbs or a pinch of red pepper flakes to the cheese mixture. You'll have opportunities to experiment!