Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or foil.

Cut each pita round into 8 wedges by slicing it like a pizza. If the pita is thick, you can split each wedge into two thinner layers for crispier chips. Arrange them in a single layer on the baking sheet without overlapping.

Brush both sides of the pita wedges lightly with olive oil and sprinkle with salt. Bake for 9 to 11 minutes, flipping once halfway through, until the chips are golden and feel firm when you press one. They will crisp up a little more as they cool, so pull them when they are just turning golden rather than waiting for them to be completely stiff in the oven.

While the chips bake, make the dip. Add the drained white beans, olive oil, garlic, lemon juice, salt, and 1 tablespoon of water to a blender or food processor. Blend on high for about 60 seconds until the dip is completely smooth and creamy. Stop and scrape down the sides once partway through.

Taste the dip and adjust. If it needs more brightness, add another small squeeze of lemon. If it tastes sharp or too garlicky, add a tiny pinch more salt to balance it. If the texture is too thick to scoop easily, blend in another tablespoon of water.

Spoon the dip into a serving bowl. Drizzle a thin thread of olive oil over the top and dust with smoked paprika for color. Serve with the warm pita chips alongside. The dip is also great with carrot sticks, cucumber slices, or celery if you want to stretch the snack further.