Heat the oven to 220 C / 425 F. Place the halved, seeded peppers cut side down on a 33 x 46 cm / 13 x 18 inch sheet pan along with the unpeeled garlic cloves. Drizzle with 1 tbsp olive oil.

Roast for 25 to 30 minutes, until the pepper skins are blistered and blackened in spots. This is the step to watch, if the skins don't char enough, they won't peel cleanly later.

Transfer the peppers and garlic to a bowl, cover tightly with plastic wrap or a plate, and let steam for 10 minutes.

Peel the blackened skins off the peppers with your fingers and discard. Squeeze the roasted garlic out of its skins.

While the peppers roast, heat a 20 cm / 8-inch skillet over medium heat. Add the almonds and torn bread and toast for 4 to 5 minutes, shaking the pan often, until golden and fragrant. Watch closely, they burn fast once they start to color.

Add the peeled peppers, roasted garlic, toasted almonds and bread, sherry vinegar, smoked paprika, red pepper flakes, and salt to a food processor.

Pulse 8 to 10 times to break everything down, then run the processor and stream in the remaining 3 tbsp olive oil until the dip is mostly smooth with some texture left, about 30 to 45 seconds.

Taste and adjust with more salt or vinegar. Transfer to a serving bowl.

Drizzle with a little more olive oil and a dusting of smoked paprika before serving. Serve with pita, raw vegetables, or crackers.