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Ingredients
  • 2 tablespoons tomato paste
  • 4 tablespoons olive oil, divided
  • ½ cup raw almonds
  • 1 (12-ounce) jar roasted red peppers, liquid reserved (about 1½ cups peppers)
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 2 garlic cloves
  • 2 tablespoons chopped fresh parsley, plus more for serving
  • 2 tablespoons sherry vinegar
  • ¼ teaspoon smoked Spanish paprika, plus more for serving
  • 1 teaspoon kosher salt, plus more to taste
  • Ground black pepper, to taste
  • Crudités and toasted pita, for serving
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