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I know Humous "should" have Tahini paste in it, but don't like it. I love it really garliky so that is the way I make it.

Also love it with roasted onions on top, or with pesto.

Good idea alc28, I shall do that next time, but I am told tahini paste is the authentic way to do it. Turkey steaks tonite fried in breadcrumbs.

I started to roast my garlic before making humous, as like you cornetto i found it to garlicky, just roasted the cloves with out peeling them then squeezed the pulp into the blender, it gives it a nice garlic flavour with out the harsh raw garlic flavour.

My homous tasted too garlicky I put lemonjuice but not cayenne pepper ordinary pepper. I think I will but tahiti paste next time though, I used my smoothie blender not a normal blender, as I couldn't be bothered to take the other one out. You could see the chick peas.

I often make it without tahini, but put a bit of cayenne as well as garlic and lemon juice in mine. It gives it a bit of a kick without being too garlicky. Still, if you have tahini it's always better.

Made the dip but no tahini, tasted a bit to garlicky, too much garlic, might buy tahini next time. Thanks Irnbrew

Tradionally you would (add tahini) ,but I know some British versions that do not require that (great for nut allergy sufferers!!)
I'm not sure you could call it "humous" though,if it hasn't tahini in it,or just "chickpea dip"

As for the paste - Has anyone tried the Welsh Tahini yet?
I always buy mine in a Lebanese deli near my home, but I saw the Welsh one on the local health shop and it's quite cheap