Cut pitas into wedges, separate the layers and lay them on a baking sheet. Lightly spray with cooking spray. Sprinkle with parmesan and dried basil. Bake for 8-10 minutes or until toasted and golden brown.
Meanwhile, place rinsed and drained beans in a medium sized bowl. Add tomato paste (sun-dried tomato paste may also be used), salt, pepper and olive oil. Mash with a potato masher. (May use blender or food processor for smoother consistency if desired.)