Admittedly, it sounds like a Halloween trick. Chocolate hummus.

It's either disgusting or just a cruel joke, right? Neither, actually. But when I first saw it sold alongside "real" hummus at the grocer, I decided it had to be one of those.There was no way a traditional hummus base with all sorts of savory things like chickpeas could possibly play nice with chocolate.I was pleasantly mistaken. I bought it only because my son as most 10-year-old boys are is smitten with anything chocolate. Frankly, I was just curious what he'd make of it.Simply put, he loved it. So I tasted it. I loved it, too. Rich, creamy and chocolatey, and thick enough to spread easily. Think of it as a slightly more textured Nutella, and every bit as sweet and delicious.But nutritionally, there's a big difference. While traditional Nutella packs 200 calories per 2-tablespoon serving, the chocolate hummus I'd purchased had just 50 calories. Nutella has 12 grams of fat, while the hummus has just 2 grams. Even the carbs are cut way down 21 grams for Nutella, 10 grams for the hummus.I needed to make this. The ingredients on the label were all good (nothing hard to pronounce), but some were a bit esoteric for the home cook.So I made a few tweaks and substitutions. The result was just as chocolatey and delicious as what I'd purchased. And I was really pleased with the nutrition numbers, too 75 calories, 3 grams of fat and just 11 grams of carbs.What do you do with it? Your kids will be happy to eat it by the spoon. You also could spread it on bread with peanut butter or a banana or both.It's great on graham crackers, and my son loves dunking pretzels and apple wedges in it. Come to think of it, that's also how he enjoys regular hummus.ChocolateHummusStart to finish: 10 minutesMakes 2 cups15-ounce can chickpeas, drained6 tablespoons cocoa powderQuarter cup honey or agave syrup3 tablespoons coconut oil2 tablespoons water1 teaspoon instant coffee granulesHalf teaspoon vanilla extractPinch saltIn a food processor, combine all ingredients. Process until smooth, stopping the processor to scrape down the sides of the bowl as needed. Use immediately or refrigerate. Tightly wrapped and refrigerated, the hummus will keep for up to a week.Nutrition information per 2-tablespoon serving: 75 calories; 25 calories from fat (33 percent of total calories); 3 g fat (3 g saturated; 0 g trans fats); 0 mg cholesterol; 11 g carbohydrate; 2 g fiber; 5 g sugar; 2 g protein; 90 mg sodium.