Once garlic confit has 20 minutes left to cook, place drained garbanzo beans in a pot, fill with water and place over medium-high heat. Bring to boil and cook for about 15 minutes, until the skins begin to fall off. Remove from heat, drain, and rinse under cold water.
In a high speed blender or food processor, blend together lemon juice, tahini, and olive oil, scraping down the sides when needed. Add garbanzo beans, 6 garlic cloves from the garlic confit, cumin, and salt and blend once again. As the garbanzo beans begin to thicken, add ice water to help smooth out the hummus.
Once hummus is smooth, top with a bit of olive oil, paprika, parsley, and more of the caramelized garlic cloves. Serve with all your favorites and eat up!