Oh my! I go through a jar a WEEK of tahini! I use it to make hummus - just throw a can of chickpeas, some olive oil and two heaping spoons of tahini in the food processor/blender, thin with water (add garlic if inclined) and voila! high protein snack to eat with rice crackers or veggies.
I also am in the habit of taking a couple of spoons of tahini and thinning it out with water until the consistency of a nice sauce and putting it on my beans and most veggies - if you have a problem with dark leafy greens, putting a tahini sauce on it will solve the problem! you can also mix in a little miso paste for miso tahini sauce, or some mustard for mustard tahini etc.....
#1, as has already been mentioned, HUMMUS. Make sure you peel your chic peas first and it will give the hummus an extra creamy texture. Just pinch each pea between your thumb and index finger to remove the outside peel. I usually do this while watching an episode of jeopardy or something. Then follow the recipe ann ann gave but I also like to add lemon juice, fresh basil, garlic, roasted red peppers and anything else that strikes my fancy.
#2 - Salad dressing. It is the perfect base for a healthy dressing because tahini is packed full of calcium, protein and good-for-you fats. I add it to a little tamari (gluten free soy sauce) , lemon juice, balsamic vinegar, a squeeze of orange juice and mix in some fresh basil. You don't even need oil for this one!
Also sauces, marinades, stir fry, soup, etc. :) have fun experimenting!