Ingredients

• 2 tablespoons sliced skin-on almonds
• 1 large bunch scallions, trimmed
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• Three 8-ounce containers prepared tahini hummus with garlic
• 1 teaspoon sweet smoked paprika, plus more for sprinkling
• 1/4 teaspoon cayenne pepper
• One 8-ounce jar piquillo peppers, drained and diced
• 2 tablespoons chopped parsley leaves
• Warm pita, for serving

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Instructions

1. Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast until light brown and fragrant, 7 to 10 minutes. Transfer the almonds to a bowl and reserve. Turn the oven up to broil. Toss the scallions with the oil and some salt and pepper on the baking sheet. Broil until the scallions are charred and black in spots but not burned, stirring halfway through, about 2 minutes. Let the scallions cool, then chop them and reserve.
2. Stir the hummus, smoked paprika, cayenne and half of the peppers together in a medium bowl until well mixed. Spread the mixture into a 2-quart earthenware crock and smooth the top.
3. Scatter the scallions, almonds, parsley and remaining peppers on top in stripes alternating red and green. Sprinkle with additional smoked paprika and drizzle with a little olive oil. Serve with warm pita.