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Add all ingredients to a mini food processor (or blender) and purée until smooth and creamy. Alternatively, you can pulse until well combined where only specs of herbs can be seen. You can also use an immersion blender here.
Serve immediately or store leftover tahini sauce in an airtight container in the refrigerator for up to about 5-7 days. It will thicken in the fridge, so when reusing you might need to whisk with extra water to thin it out to your desired consistency.