I refrigerate because it takes more than a month to use a jar (which is good, because it's not cheap).
I also live in Texas and refrigerate more things than some northerners do, I'm sure.
I made baked cubed eggplant yesterday -- tossed in olive oil, cumin salt and pepper and baked for about 25 mins at 425, then tossed with a dressing made of tahini, lime juice, hot water (to thin it) and some salt and pepper, with a bit of cayenne and a dash of peanut sauce thrown in for a kick. Awesome! Served atop couscous cooked with some herbs.
Homemade hummus can be great, too. There are about a million recipes out there.