Spray pan with nonstick cooking spray and spread Red Bell Pepper (1) evenly across pan in single layer. Add Garlic (3 clove) then lightly sprinkle peppers and garlic with Smoked Paprika (to taste) and roast in oven for 18 minutes.
Once the red pepper and garlic cloves are roasted, allow to cool for 2-3 minutes.
Meanwhile, add rinsed and drained Canned White Beans (2 can) to food processor bowl, followed by roasted and cooled red peppers and garlic cloves, RESERVE approximately 2 tablespoons of roasted red bell pepper for garnishing.
Add Lemon Juice (1 tablespoon), Fresh Basil Leaves (5), Roasted Walnut Oil (2 tablespoon), Smoked Paprika (1 teaspoon), Sea Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), Chipotle Chili Powder (1/4 teaspoon) and Ground Cumin (1/4 teaspoon) to food processor, blend for 30-60 seconds.
Scrape down sides with spatula, and continue processing another 20-30 seconds or until smooth creamy consistency is reached.
Transfer hummus to a small serving bowl and drizzle with Roasted Walnut Oil (2 tablespoon). Take the reserved roasted red peppers and chop finely, then use as garnish, along with a light sprinkle of Smoked Paprika (to taste).
Serve with blue corn tortilla chips or veggies. Enjoy!