Easy creamy hummus

Peel the garlic cloves and take of the woody stem.
Chop the fresh parsley and set aside for later.

Drain and rinse a can of chickpeas. Softly roll them between your fingers to remove the skins.
Transfer to a bowl and fill it with water, the skins will float on top. You can either try to scoop them out with your hands but you can also just drain out the water. The skins will drain away with the water.
You may have to repeat that a few times.
If there's any skins left just pick them out. But don't worry about removing all of them, as long as most of the skins are gone you're good.

Add them to a food processor. Also add the garlic, lemon juice, tahini, olive oil, and the salt&pepper.
Blitz for 7 minutes while gradually adding the ice cubes. The ice cubes make sure the food processor doesn't overheat, and at the same time they add extra creaminess.
Scrape down the sides of the processor every now and then. After the 7 minutes, check if it's creamy enough, but it should be!

Put the hummus in a bowl and smooth it out with a spoon. Make a well with the spoon. Sprinkle on some smoked paprika, the parsley, and some more olive oil.

Serve with pita bread, veggies, falafel, anything you want!