Later this week I hope to make some tahini-based cookies. Yum!
Tahini-miso sauce (from How to Cook Everything Vegetarian by Mark Bittman)
1-inch piece of ginger, peeled and finely minced or pressed
1/4 cup miso paste (I used white)
1/2 cup tahini
1/2 cup water
Whisk together using a fork or whisk. If your tahini is being stubborn, let it sit for a while. The water will help soften up any lumps.