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1
Preheat oven to 400F.
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2
Heat 1 tablespoon vegetable oil in heavy medium ovenproof skillet over medium-high heat.
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3
Add carrots, 5 unpeeled garlic cloves, and thyme.
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4
Saute until carrots color, about 6 minutes; set aside.
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5
Arrange romaine, cut side up, in 15x10x2-inch baking dish.
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6
Add broth and 2 tablespoons olive oil; sprinkle with salt and pepper.
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7
Cover with plastic wrap, then foil.
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8
Roast lettuce until tender, about 35 minutes.
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9
Uncover lettuce; roast until lightly browned, about 12 minutes.
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10
At the same time, place skillet with carrots and garlic in oven alongside lettuce; roast carrots until golden and tender, about 40 minutes.
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11
Cut carrots lengthwise in half; set roasted carrots and garlic cloves aside.
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12
Drain and cool lettuce.
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13
Meanwhile, combine beans, cilantro, bay leaf, cayenne, and 1/2 cup olive oil in saucepan.
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14
Cover; cook over medium-low heat until beans are tender, about 25 minutes.
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15
Discard bay leaf.
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16
Peel roasted garlic; add to beans.
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17
Mash until almost smooth.
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18
Season hummus with salt and pepper.
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19
Heat 3 tablespoons vegetable oil in small skillet over medium heat.
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20
Add minced garlic; saute until pale golden, about 3 minutes.
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21
Pour mixture into small bowl; whisk in lime juice and cumin.
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22
Spread hummus on toast slices.
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23
Top each with 1 romaine half, folded to fit, 4 carrot halves, and 1 generous tablespoon dressing.
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24
Using vegetable peeler, shave Parmesan ribbons over each.
