Method
Heat the oven to 180ºC fan bake and line an oven tray with baking paper.
In a small frypan, toast the cumin seeds until aromatic, then set aside to cool. Do the same with the pine nuts.
In a large bowl, mash the flesh of the avocados. Add the garlic, lemon juice and ⅔ of the toasted cumin seeds, season to taste.
Brush the flatbreads with olive oil and sprinkle over za’atar and a little salt. Place on the lined oven tray and bake for 4-5 minutes or until warmed through and becoming crispy around the edges.
Serve with the toasted pine nuts and remaining toasted cumin seeds, enjoy!
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz