In a small food processor, puree all of the ingredients and season with salt and pepper, to taste. Set aside.
Divide the hummus among the 6 Flatout Flatbreads, leaving at least 1/2 inch around the edge. Onto one side, add the baby spinach, red peppers, olives, pomegranate seeds and feta then fold the tortilla over like a book.
Preheat a large nonstick skillet over medium high heat and add a spritz of olive oil. While in the pan, spritz the top of the tortilla and sprinkle with za’atar. Flip and cook until golden brown and caramelized.