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.