active dry yeast2 1/2 tsp
 honey 1/2 tsp
 warm water1 1/2 cups
   olive oil 1/4 cup
 bread flour4 cups
 Kosher salt2 tsp
 sea salt
 cooked garbanzo beans2 cups
 tahini 2/3 cup
 extra-virgin olive oil
3-6 Tbsp
 fresh lemon juice 1/4 cup
 sweet (or smoked) paprika1 tsp
 garlic2 cloves
 Kosher salt and black pepper to taste
 cilantro 1/2 cup
finely minced
 mixed herbs (parsley oregano thyme etc)
finely minced
 shallots2 each
finely minced
 garlic5 cloves
finely minced
 zest and juice of 1 lemon
 honey1 tsp
 smoked paprika2 tsp
 Kosher salt2 tsp
 ground cumin1 tsp
 cayenne 1/4 tsp
 olive oil 1/2 cup
 toasted walnuts 1/2 cup
 plain dry bread crumbs3 Tbsp
 pomegranate molasses4 tsp
 fresh lemon juice1 Tbsp
 Piquillo peppers14 oz
drained and rinsed
 cayenne pepper 1/4 tsp
 ground cumin 1/4 tsp
plus more for garnish
 olive oil1 Tbsp
plus 1 more for garnish
 salt to taste
For the Flatbread
Combine the yeast, water and honey in a small bowl. Let bloom for 4 minutes. Add the olive oil, flour and salt. Mix to form a dough. Remove from bowl and knead on a clean work surface for 10 minutes. Let rest, covered with a damp towel in a warm place until doubled in size (about 40 minutes). Punch down dough and transfer to a lightly floured surface. Cut into 10 evenly sized pieces. Roll into balls and allow to rest, covered, for another 30 minutes. Roll into thin discs with a rolling pin. Brush with olive oil and garnish with desired spices.
Grill or bake flatbreads until golden brown. Brush with more olive oil if desired before serving.
For the Hummus
In a food processor, puree all ingredients until smooth, adding more olive oil if the mixture seems too thick. Adjust seasoning to taste.
For the Charmoula
Combine all ingredients. Adjust seasoning to taste.
For the muhammara (red pepper walnut sauce)
Chop the walnuts and bread crumbs in a food processor until finely ground. Add the remaining ingredients (except the olive oil) and puree until smooth. With the machine running, add 1 tablespoon of olive oil in a thin stream. Adjust seasoning to taste.
To Serve
Cut flatbreads into appropriate sizes and serve with the three spreads on the side.