In a large skillet over medium heat, heat oil. Add onion, garlic and sage; cook, stirring often, for 5 minutes, until softened but not browned. Add beans; cook, stirring, for 1 to 2 minutes or until oil is absorbed and beans are heated through. In a food processor, combine bean mixture, lemon juice, salt & pepper, blend until smooth. For a softer dip, stir in enough yogurt to give desired consistency. Place in serving dish; sprinkle lightly with paprika.

(Can be made a day ahead, covered and refrigerated.)

Serve at room temperature.

NOTE: Smoother and lighter than hummus, this is a great spread or dip served with crackers, mini-pitas or crisp vegetables.