In a glass dish, toss short ribs in 1 Tbsp of Soy Sauce, cover and let marinate in the refrigerator for about 2-3 hours. Mix half of the Summer Fresh Spicy Chilli Topped Hummus with honey, sesame oil, and reamining Soy Sauce. Stir until well mixed and smooth. If necessary, stir in a little water.

Boil the sweet potatoes for about 20 minutes, or until tender. Brush short ribs with spicy hummus mixture from step one, and grill medium-high heat about 3-4 minutes per sid, or until desired doneness is reached. Drain the sweet potatoes and mash. Add about half of the Summer Fresh Sweet Potato Hummus and about 250mL / 1 cup of Gay Lea Real Whipped Cream, and mix until well combined.

Place a large dollop of mashed sweet potato on the center of a small plate. Prop one short rib in the center of the mashed sweet potato. Garnish with chopped green onion and serve with extra Summer Fresh Spicy Chilli Topped Hummus for dipping.

Makes 6-8 - Enjoy!