Set the oven to preheat for 400 degrees.

In a bowl for a food processor, combine the garlic, beans, 1/3 cup olive oil, lemon juice, and parsley. Pulse the mixture until it is roughly chopped. To taste, sprinkle with salt. Fill a small dish halfway with bean purée.

Each pita should be cut in half then into the eight wedges. On a large baking sheet, arrange the pita wedges. Over the pitas, drizzle the remaining oil.

Toss and properly distribute the wedges. Add the salt and pepper, and oregano to taste. Cook about 8 to 12 minutes, just until golden brown and toasted.

With the bean puree, serving the flatbread toasts warmed or at room temperature.