Preheat the oven to 400°F / 200°C.

Wash the bell peppers and cut them in half. Remove the stems, seeds and ribs, and coat the pieces lightly with coconut oil. Place on a rimmed baking sheet and roast until blistered and blackened in a few places, 25 to 35 minutes. Remove the roasted peppers from the baking sheet, place them in a bowl, and quickly cover it with plastic wrap to steam the peppers, which makes the skin very easy to remove. When they are cool enough to handle, peel the peppers and discard the skins.

Reduce the oven temperature to 325°F / 160°C. Place the almonds on a separate rimmed baking sheet and toast for 10 to 12 minutes, watching them carefully so that they do not burn. Remove from the oven and set them aside to cool.

In a food processor, pulse the garlic until minced. Add the roasted peppers, almonds, paprika, olive oil, salt, parsley, tomato paste, and lemon juice and process until the desired consistency is reached—from slightly chunky to smooth. Season with salt.

Note: Each serving is 2 tablespoons