Charring the vegetables under the broiler infuses them with smoky flavor while cooking them quickly.
(It’s OK if they overlap a bit; they will shrink as they cook.)
Bake, turning once halfway, until browned and crisp, about 10 minutes.
Transfer to a wire rack and let cool.
Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat.
Add 1 garlic clove and cook, stirring occasionally, until fragrant, about 30 seconds.
Add cumin, 1/2 teaspoon salt and chile powder; cook, stirring, for 30 seconds more.
Add beans and cook, stirring occasionally, until heated through, about 4 minutes.
Transfer the beans to a food processor and add 1/4 cup water.
Pulse until smooth, adding more water, 1 tablespoon at a time, if needed.
Preheat broiler to high.
Spread on a large rimmed baking sheet.
Broil, stirring occasionally, until lightly charred, 8 to 12 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
