Tahini Mint and Chive Sauce

This is a light creamy sauce used to enhance stuffed pita sandwiches, felafel, and other foods from the Middle East.  Here, I add mint and chive to take advantage of our summer garden.
1 large or 2 small cloves garlic, peeled
1/2 cup tahini
Juice of 1/2 lemon, about 1-1/2 Tbsp
2 Tbsp olive oil
1/4 tsp salt

about 2-3 Tbsp water

palmful mint
1/4 cup chopped chives

Put the garlic in a small food processor and pule to mince finely. Add the tahini, lemon, olive oil and salt, and process to form a thick sauce. Use a rubber spatial to scrape down the sides of the processor and add water, 1 tablespoon at a time. Pulse to form a creamy sauce to your consistency. Depending on your tahini, this may take all three, or even maybe more tablespoons of water.

Add the mint and chives and process just enough to incorporate the herbs. Tip into a serving bowl.

Makes about 1 cup sauce.