In a mini food processor, combine 2 cloves of peeled garlic, a handful of fresh parsley, 2 tablespoons of fresh chives, and a small bunch of cilantro. Add ½ teaspoon of kosher salt, 2 tablespoons of fresh lemon juice, and the zest of one lemon. Pulse for about 15-20 seconds until roughly chopped.

Incorporate ¼ cup of tahini and 2 tablespoons of extra virgin olive oil into the herb mixture. Pulse for another 15-20 seconds until the tahini is well mixed.

Gradually add 2-4 tablespoons of cold water, pulsing in between, until the sauce reaches desired creamy consistency.

Taste the sauce and adjust the flavor as needed; add more lemon juice or tweak the salt to your taste.

Serve immediately with fresh veggies, pita chips, or drizzle over salads. Store in an airtight container in the fridge for up to 5-7 days.