If using cauliflower, cut it into florets and steam until tender. This softens the cauliflower, making it blend smoothly.

If opting for zucchini, simply chop it; there's no need to cook it as it blends well in its raw form.

In a food processor or high-powered blender, combine the steamed cauliflower or raw zucchini with tahini, olive oil, lemon juice, garlic, cumin, and a bit of salt.

Blend until the mixture is smooth and creamy. You may need to scrape down the sides of the blender or processor a few times to ensure everything is well incorporated.

If the hummus is too thick, you can add a little water or additional olive oil to reach your desired consistency.

Taste the hummus and adjust the seasonings as needed. You might want to add more lemon juice for tanginess, garlic for pungency, or salt for overall flavor enhancement.

Transfer the hummus to a bowl and refrigerate for at least an hour. This step is crucial as it allows the flavors to meld together and the hummus to firm up slightly.

Before serving, drizzle a little olive oil over the top and sprinkle with paprika or fresh herbs for color and extra flavor.

Serve the Keto Hummus with an assortment of keto-friendly vegetables like cucumber slices, bell pepper strips, or celery sticks. It also pairs well with keto crackers or as a spread on low-carb wraps.