Click to watch the instructional video below:

Preparation Time: approximately 10 minutes
Serving Size: ½ cup (Makes about 7 servings)

Ingredients

• 30 oz cannellini beans, canned, drained/rinsed
• 2 avocados, diced large
• 4 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 clove garlic
• 2 teaspoons cumin, ground
• 1 teaspoons chili powder
• ½ lemon, juice of (about 1 TB)
• 2 tablespoons cilantro (optional)
• 14 scoops ENU PRO3+

Directions

In a food processor, combine all ingredients. Pulse until consistency is chunky but well blended.

Turn-Out and Storage

Can be stored for up to 3 days under refrigeration.

Nutrition Analysis (per serving)

• 500 calories
• 15g fat
• 26g protein
• 67g carbohydrate
• 788mg sodium

Recipe prepared by Zachari Breeding, MS, RDN, CSO, LDN, FAND

Zachari is a professional chef and clinical dietitian in Philadelphia and recently received his certified specialization in oncology nutrition. Zach is a contributing author to Food and Nutrition Magazine and the Stone Soup blog. In addition, he is the President of a non-profit organization that provides financial assistance to those living with cystic fibrosis and the Owner of Sage Nutritious Solutions, a personal catering/nutrition business. For more information about Zach, visit his website www.the-sage.org.