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 ½ 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.
Serve with tzatziki for dipping.