Pour water into a saucepan, add garlic and bring to a boil over high heat. Add beans and return to a boil. Drain the beans and garlic, reserving 1/4 cup of the cooking liquid.
Transfer the beans and garlic to a food processor. Add oil and process, adding just enough of the reserved cooking liquid to make a thick, smooth paste. Stir in sage and season to taste with salt and pepper.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
267 calories;2 g fat(0 g sat); 21 g fiber; 55 g carbohydrates; 18 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 16 IU vitamin A; 1 mg vitamin C; 16 mg calcium; 0 mg iron; 1059 mg sodium; 20 mg potassium