Start by preparing your sweet peppers. Set your oven to broil. Place the peppers on a foil or silicone mat-lined baking sheet. I stay away from parchment paper with my broiler as it tends to smoke more and catch fire. Place the tray with the peppers under your broiler. Once both sides are blistered and beginning to blacken, remove the peppers from the oven. Place them in a bowl and cover the bowl with plastic wrap or a plate. Allow them to sit for 15-20 minutes. Peel the skin off the peppers and discard it along with the stems and seeds. 

To make the romesco, you’ll add your roasted sweet peppers to a blender or food processor along with the almonds, parsley, garlic, paprika, olive oil, and the juice from half of your lemon. Add a pinch of salt then process the ingredients until a thick dip forms. Taste the romesco and add more salt as needed. Spread the romesco onto a serving platter or shallow bowl and set it aside for now.

Cut your cucumber lengthwise into two halves. Slice each half into half-moon shapes that are no thicker than 1/4-inch. Add the cucumber slices to a bowl along with the white beans and the juice of the remaining lemon half. Use your fingers to roughly tear the mint leaves then add them to the bowl as well along with a pinch of salt. Toss gently to combine, then taste and add more salt if needed.

Spoon the cucumber and white bean mixture onto the romesco in an even layer. Serve with your favorite bread or crackers. 

Keep leftovers in an airtight container in the fridge for up to 3 days.