Wash all vegetables, peel and trim as needed. Dry with a clean dish towel before cutting as noted.
The length you cut your vegetables will depend on your plastic cups. For the baton cut vegetables, mine were between 4-5 inches long.
Place 2 rounded tablespoons of hummus in the bottom of each cup.
Place one or two pieces of each kind of vegetable in each cup. I used one piece of the long vegetables and a couple of each radish pieces, otherwise it gets too crowded and messy looking.
Drizzle a 1/2 teaspoon of olive oil over the hummus side of the cup, and top with a leaf or two of flat leaf parsley.
Place the cups on a large platter or tray for serving.