Microwave 4 bacon slices between paper towels until cooked through, 1 minute; let cool, then crumble. In a food processor, pulse 3 garlic cloves and a handful of flat-leaf parsley leaves until finely chopped. Add two 15-ounce cans of rinsed cannellini beans; with the machine running, gradually pour in 1/4 cup of extra-virgin olive oil. Transfer to a medium bowl, fold in the bacon and season with salt and pepper. Serve with pita chips.