White bean Dip With Spicy Pita Bread

Last year I made this delicious recipe I saw on our local news channel. Since then I've made this tasty dish many times. If you enjoy a hearty bean dip just follow the recipe below;
Pita triangles;
6 medium whole grain pita rounds, cut into triangles
1/3 cup extra virgin olive oil
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
Salt & Pepper to taste

Dip;
2 15oz cans of white beans (drained with liquid reserved)
1/2 tsp sea salt
4 minced garlic cloves
1 tsp cumin
Extra virgin olive oil and reserved liquid as needed
1 cup of well drained roasted diced red peppers

Heat oven to 375. Slice pita into wedges and set aside. In a large bowl add olive oil, paprika, ground cumin, garlic powder and salt and pepper to taste. Whisk together and toss the pita wedges into the mixture until they're nicely coated.Loosely spread them on a baking sheet in a single layer and place them in the oven to toast, moving them around occasionally while they're toasting. Cooking time should take about 15 to 20 minutes.

Meanwhile drain the beans and reserve the liquid. Place the drained beans,minced garlic and ground cumin in a blender. With the blender running, alternately add the reserved bean liquid and the olive oil while the mixture is blending, until it has a nice dip like consistency. Turn off the blender and add 1 cup of roasted peppers to the dip, then pulse just enough to blend them in. While your making the dip continue to keep an eye on the pita bread.

Once everything is completed place some dip in a serving bowl and use the pita bread to dip into the mixture.