Put garbanzos, water, coconut, tahini, ginger, and garlic in the work bowl of a food processor and purée. With motor running, drizzle in the ¼ cup olive oil and process until smooth. Add the lime zest and juice, honey or agave, lemongrass vinegar, curry powder, red chile flakes, cumin, and turmeric and process until smooth. Store airtight in the refrigerator. Keeps a week or two.