Don’t you just love tostadas? I can top a tostada with almost anything. Hummus is one of my favorite toppings because it’s so easy and doesn’t require heating up. I’ve done hummus and sliced cucumbers, hummus and roasted peppers, mashed avocado and salsa, and of course the classic refried beans. In this case I’ve blanched and shocked spring vegetables then sautéed them with garlic, lemon zest, and some chiffonade mint. The tostada itself is a brand called Sanissimo; they are oven-baked without oil. They are one of my favorite foods ever. So much that every time I go to Mexico I mail a big box of tostadas to last me several months. I haven’t been able to find them in Orange County, but I know in other states like Texas they may be more readily available. You can get them online but for a huge price increase. The hummus can be home-made or store bought, and you can choose whatever type of hummus you prefer. Enjoy!
Spring Vegetable and Hummus Tostada
Yield: 4 tostadas
Time: 20 min.
1 bu. Asparagus, peeled
1 lb. Fava beans, shelled
1 cup Peas, frozen
1 ea. Garlic clove, minced
½ tsp. Lemon, zest
½ tsp. Mint, fresh, finely chopped
1 tbsp. Olive oil (optional)
8 tbsp. Hummus
4 ea. Tostadas
- 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.
I like to top my tostadas with salsa.
For more recipes visit Dora’s Table.
Copyright 2015 Dora Stone.
Photo copyright 2015 Dora Stone. All rights reserved.