I don't roast lamb heads, but I think I might be able to answer this correctly:
So, what's your recipe for hummous? Is it hummous or hummous bi tahini?
2 C Hummus
Served with Tarator
And what is Tarator? doc
1) Look at photographs. ChefCrash was most likely referring to chickpeas since the larger amount of round, dried peas are mixed in with the dried fava beans.
2) Use google and you're bound to find recipes. It's a thinned tahini sauce, delicious, made by vigorously beating a combination of cold water and lemon juice with the tahini paste and adding salt and garlic to taste.
I just love it when someone other than the person to whom I was addressing the question answers (or rather speculates) for the original poster what the original poster meant.
If indeed the orignal poster was referring to garbanzo beans as hummous, that would be the first time I'd ever heard that reference made. But it was a legitimate question what ChefCrash meant by hummous, because it is an endless argument whether "hummous" and "hummous bi tahini", which are erroneously used interchangeably, consisted of.
As far as "googling" hummous recipes, they're as assorted as almost any recipe you'd care to google. I learned how to make hummous bi tahini from a Palestinian master chef 20 years ago. But would that hummous bi tahini be as ideal for ChefCrash's falafel recipe? Don't know, so that is why I questioned ChefCrash.
I was interested in ChefCrash's recipe, since the hummous he uses results in the falafel in the pictures. His pictorial and written descriptions of the falafel made me want to try "his" process.
But thanks to the other poster who told us what Tarator sauce is. That is the first time I'd heard that name, and also, it is the first time I've heard that "garlic sauce" is synonymous with Tahini sauce.