Toast the almonds in a dry skillet over medium heat, stirring often, for 4-5 minutes until golden and fragrant. Transfer to a plate and cool for 5 minutes.
Drain the roasted red peppers in a colander and press gently with paper towels to remove excess liquid.
Pulse the almonds and garlic in a food processor until finely ground, about 20 seconds.
Add the peppers, vinegar, smoked paprika, salt and cayenne. Pulse 8-10 times, scraping down the bowl, until coarsely pureed but still textured.
With the motor running, drizzle in the olive oil until the dip is creamy and spoonable, about 15 seconds.
Taste and adjust salt or vinegar. Scrape into a bowl, drizzle with olive oil, scatter with parsley and serve with cucumber, carrot sticks and pita. Refrigerate up to 4 days.
