Artichoke-Tuscan Bean Dip with Seasoned Pita Chips

1 (15-ounce) can cannellini beans, drained and rinsed well
2 cloves of garlic
juice of 1 lemon
1/3 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley
1 (7-ounce) can petite artichoke hearts (or equivalent of standard-sized artichoke hearts)
sea salt and freshly ground pepper, to taste

6 pitas
1/4 cup extra-virgin olive oil
1-1/2 teaspoons sea salt
1 teaspoon dried oregano

Preheat oven to 400 F.

In a food processor, place beans, garlic, lemon juice, and parsley.  With food processor running, drizzle in 1/3 cup olive oil.  Add artichoke hearts and pulse until desired texture is reached. Taste for seasoning, and add salt and pepper accordingly.

Cut pitas in half. Cut each half into half again, then cut quarters in half again, resulting in 8 chips per pita.  Place on baking sheet, drizzle with olive oil, salt, and oregano.  Mix with hands and spread around baking pan in a single layer.  Bake for 12 to 15 minutes, until slightly golden and crisp.  Serve baked pita chips with dip.