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spring vegetable and hummus tostadas
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Spring Vegetable and Hummus Tostadas

Cook Time 15 minutes
Total Time 15 minutes
Servings 4 tostadas
Author Dora Stone

Ingredients

  • 1 bu. Asparagus, stems, peeled
  • 1 lb. Fava beans, shelled
  • 1 cup Peas, frozen
  • 1 clove Garlic, minced
  • ½ tsp. Lemon zest
  • ½ tsp. Fresh mint , finely chopped
  • 1 tbsp. Olive oil, optional
  • 8 tbsp. Hummus
  • 4 Tostadas

Instructions

  • Bring a large pot of salted water to a boil.
  • Cut the tops off of the asparagus and cut the stems into ¼ inch rounds.
  • Fill a large bowl with ice and water.
  • Drop the asparagus into the boiling water for 3 min. Remove with a strainer into the bowl with icy water. Once the asparagus is cold remove from ice water and set aside.
  • Refill ice bowl and drop the peas into the boiling water and immediately take them out with a strainer into the icy water. Once the peas are cold, remove from ice water and set aside.
  • Refill ice bowl, and drop the fava beans into the boiling water for 2 min. Remove with a strainer into the bowl with the icy water. Once the fava beans cool down remove from ice water and peel to remove the whitish skin covering them.
  • In a large sauté pan over medium-heat, add the olive oil and heat. Add the garlic and sauté, stirring for 1 minute. Add all of the vegetables until they are coated with the oil and are warm.
  • Add the lemon zest and mint and stir. Remove from the heat.
  • Spread 2 tbsp. of hummus on each tostada and top with a generous amount of spring vegetables. Serve immediately.

Notes

I like to top my tostadas with salsa.