Hummus is a healthy, easy, portable dip, dressing, spread and more. Except that it is on the carb-heavy side. This version, which uses steamed cauliflower or raw zucchini (you choose) for the chickpeas, is a great alternative. (I’ve used leftover cauliflower rice for the steamed cauliflower and it has worked beautifully!)

Low Carb Keto Hummus

Makes about 4 cups:
- 4 cups steamed cauliflower florets or peeled chopped raw zucchini
- 3/4 cups tahini, made with raw or toasted sesame seeds
- 1/2 cup lemon juice
- 1/4 cup extra virgin olive oil
- 4 cloves of garlic
- Salt and pepper, to taste
- 1 tablespoon ground cumin
- Optional garnish: a sprinkling of ground cumin, toasted cumin seeds, paprika or chopped parsley
- Optional garnish: A teaspoon of extra virgin olive oil

1. Combine all ingredients in a blender and puree until thick and smooth.
2. Taste and adjust seasonings to your preference.
3. Garnish with optional garnish, if desired.
4. Store for up to a week in a covered container in the fridge.

- Pepperwood Organic Tahini
- Lucy’s Family Owned Premium Lemon Juice
- Zoe Extra Virgin Olive Oil
- Simply Organic Ground Cumin

Buy the Keto Kit- three-book set at designed to help you understand the science, lifestyle, nutrition, cooking, shopping and eating necessary to “Be Keto”.

Author's Bio: 

From mindset, to a daily journal , to menus, recipes, do’s and don’ts and common challenges-you’ll find every single bit of information and support you need to begin your keto journey.