Ingredients     1/2 cup chopped fresh cilantro, divided     2 tablespoons tahini (roasted sesame seed paste)     2 tablespoons water     2 tablespoons fresh lime juice     1 tablespoon extra-virgin olive oil     3/4 teaspoon ground cumin     1/4 teaspoon salt     1 (15-ounce) can no-salt-added black beans, rinsed and drained     1 garlic clove, peeled     1/2 small jalapeño pepper, seeded     3 (6-inch) pitas Preparation     1. Preheat oven to 425°.     2. Place 1/4 cup cilantro, tahini, and next 8 ingredients (through jalapeño) in a food processor; process until smooth. Spoon into a bowl; sprinkle with remaining 1/4 cup cilantro.     3. Cut each pita into 8 wedges. Arrange on a baking sheet. Bake at 425° for 6 minutes, turning once.