Be sure to eat lots of this before you go visit Eli Shem-Tov in the dentist’s chair, and breathe your thick garlicky breath on your friendly dentist. You can visit Eli’s website at: http://www.northyorkdental.com/dental-clinic.php
TO know more about the man behind the chickpeas, see below:
Dr. Shem-Tov as a child
Dr. Shem-Tov was a patient at North York Dental since he was a young boy and was inspired by his childhood dentist, Dr. Tom McKean (past President of the Royal College of Dental Surgeons of Ontario), to pursue a career in dentistry.
As an undergraduate, Dr. Shem-Tov studied neuroscience at the University of Toronto. In 1988, he entered the Schulich School of Medicine and Dentistry at the University of Western Ontario and received his DDS. He then returned home to North York and became the dentist at his boyhood practice.
Dr. Shem-Tov at the University
Dr. Shem-Tov is currently a clinical instructor at the Faculty of Dentistry at the University of Toronto. He has volunteered his dental skills in his travels to Africa, Asia, the Caribbean and Central America.
Dr. Shem-Tov lives in the Annex and is a passionate cyclist, avid skier and horrible golfer. He is more than happy to swap recipes and stories about his two children, Levi and Zoe.
- one can of chickpeas (CEDAR is the best brand); reserve juice from can
- 3-6 cloves of garlic – depending how garlicky you like it
- 4-6 tablespoons of tahina (sesame seed paste); preferably Middle Eastern
- 3 tablespoons olive oil – preferably a Middle Eastern brand
- sprinkle of cumin
- the juice of 1 fresh lemon
- optional: za’tar
- Crush garlic in a garlic press & put it in food processor
- Add tahina, sprinkle of cumin, olive oil, lemon juice and 3-5 tablespoons of the chick pea juice reserve to food processor; blend until texture is light and smooth
- Add drained chick peas – in portion, and pulse to maintain a chunky texture; if you like it smoother, blend until desired texture is reached
- You’re done; nice to place it on a dish and use tablespoon to “shmear” around a plate; drizzle a little olive oil, paprika and parsley and eat with a brown egg.
- Best served at room temperature, with warm pita.