Fill a large saucepan with cold water, add garlic and bring to a boil over high heat. Add beans and return to a boil. Reserve 1/2 cup of the cooking liquid, then drain the beans and garlic in a strainer or colander.
Transfer the beans and garlic to a food processor. Add parsley, oil and sage. Process, adding some of the reserved cooking liquid if necessary, to make a thick puree. Season with salt and pepper.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
222 calories;4 g fat(0 g sat); 10 g fiber; 35 g carbohydrates; 14 g protein; 3 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 162 IU vitamin A; 3 mg vitamin C; 109 mg calcium; 3 mg iron; 721 mg sodium; 21 mg potassium