Sriracha White Bean Dip with Sesame Pita Chips

1 To make the Sesame Pita Chips, preheat the oven to 350 degrees F. Slice the pita bread into wedges and spread them out on a large baking sheet so that none of the pieces are overlapping. Lightly brush the surface of the pita bread with olive oil and sprinkle with sesame seeds. Bake until golden and crisp, 10-15 minutes. (Note: I like my pita chips to have a bit of give to them, so I pull them out right at 10 minutes, but baking them for 15 minutes renders them extra crisp.) Allow to cool completely before serving.
2 To make the Sriracha White Bean Spread, combine the white beans, olive oil, sesame oil, soy sauce, Sriracha, curry powder, dried coriander, and lime juice in a blender. Add 1/4 cup water and blend until smooth. Add up to an additional 1/4 cup water if needed until the consistency is thick but spreadable.