Add the almonds to a pan over medium high heat.
Pull the pan back and forth across the burner to toss the almonds until the almonds have lightly toasted, about 3 minutes (keep a close eye, they burn quickly).
Add the almonds, red pepper, garlic, tomato puree, parsley, beer, red pepper flakes, smoked paprika, salt and pepper to a food processor.
Process for about one minute, then slowly add the olive oil until well combined.
Serve with bread, crackers or crudities.