To make crisps: Heat oven to 400 degrees. In small bowl, mix olive oil with cumin and paprika. Split each pita bread horizontally into two rounds and brush rough sides with equal amounts of oil mixture.
Cut rounds into small triangles and arrange in flat layer on large baking sheet. Bake until golden and crisp, about 5 minutes. Sprinkle with salt just out of oven.
To make Southwest Bean Dip: In large skillet over high heat, heat vegetable oil until hot. Add garlic, bell pepper and onion; turn heat to low and cook until vegetables are softened, about 5 minutes. Add cumin and cayenne; cook, stirring, 1 minute.
In food processor, blend beans, lime juice, coriander, salt and water until smooth, adding more water, if necessary, to achieve desired consistency. Add vegetable mixture and pulse until just combined. Serve with Baked Pita Crisps.