Place almonds in a jar or other container and cover completely with cold water. Cover and refrigerate for at least 12 hours or overnight. (While I prefer soaking, if you are short on time, you can blanch the almonds for 2 minutes in boiling water).

After soaking, peel almonds, discarding skins. They should slip out of their skins fairly easily if they've soaked long enough.

Place almonds, olive oil, lemon juice, garlic and salt in the bowl of a food processor. Pulse until coarsely chopped. Add water, 1 tablespoon at a time, and continue to pulse until smooth, scraping down the sides of the bowl as necessary. This could take a good 5 to 10 minutes to really get it smooth. You may need slightly more water to achieve a nice creamy consistency. Taste and add additional salt as desired.

Spoon dip into shallow serving bowls, swirling the dip around the dish with the back of your spoon.

Drizzle with olive oil, and top with pickled beets and torn fresh dill. Mix together beet powder and sumac and sprinkle over top. Serve with warm sourdough bread and enjoy.