For a different taste, switch the dill for a basil leaf.
Cut the cucumber into approximately 12 pieces. Halve the cherry tomatoes. Scoop out the inner flesh being careful not to scoop out all the way through to the bottom. Place the slices on paper or cotton towels to drain. Meanwhile, whisk the mustard and sour cream together until smooth and set aside. Fill each cup with 1 teaspoon of hummus and then top with the sour cream mixture. Garnish with a dill sprig. 1 serving is 9g carbs and 3g fat
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