1. Place the almonds in fresh water, cover, and set aside to soak for a couple of hours or overnight. Strain the almost. Then drain the sun-dried tomatoes, keeping the oil.
2. Thoroughly rinse the dulse, making sure any salt has been washed off. Dab dry and cut into pieces.
3. In a food processor, pulse together the almonds, tomatoes, dulse, basil, garlic, paprika, lemon juice, and a splash of reserved oil into a smooth spread. If it’s too dry, add a little more of a sun-dried tomato oil. If your food processor isn’t powerful enough to smooth the mix, don’t worry; a slight course spread tastes great, too!
4. This spread will keep in the fridge for one week in an airtight container