4 cups cooked cannellini beans
Tear the pita halves into irregular-shaped wedges and arrange the wedges evenly over 4 large baking sheets (if using 2 baking sheets, cook the pita wedges in 2 batches). Brush the pita wedges with the oil and sprinkle with parsley, salt, and pepper.
Bake for 12 minutes, or until the pita wedges are crisp and golden. Cool the chips completely or serve them warm.
In a food processor, finely chop the shallots, garlic, and anchovies. Blend in the cumin. Add the beans and lemon juice and puree until smooth. With the motor running, drizzle the oil into the bean mixture, blending until the mixture is fully emulsified.
Transfer the bean mixture to a large bowl. Fold in the peppers and cilantro. Season to taste with salt and pepper.
Transfer the dip to a wide shallow serving bowl and serve with the pita chips.