Photo: Jennifer Causey; Styling: Mindi Shapiro Levine
Serves 4 (serving size: about 3 tbsp.)
1. Tear bread into pieces; place in bowl of a food processor. Add almonds; process until coarse crumbs form. Add bell peppers and vinegar; process until almost smooth. Transfer to a bowl.
2. Heat a small skillet over medium. Add oil and garlic; cook until garlic is fragrant but not browned, about 1 minute. Remove from heat; stir in paprika, salt, and sugar. Add oil mixture and water to bell pepper mixture in bowl; stir well to combine.