Roasted Carrot Sandwich with Hummus and Braised Romaine

• 4 tablespoons vegetable oil
• 8 medium carrots, peeled, cut to 6-inch lengths
• 5 large garlic cloves, unpeeled, plus 2 teaspoons minced garlic
• 6 large fresh thyme sprigs
• 2 hearts of romaine lettuce, cut lengthwise in half
• 3/4 cup vegetable broth
• 2 tablespoons plus 1/2 cup extra-virgin olive oil
• 2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
• 1/4 cup fresh cilantro leaves
• 1 bay leaf
• 2 large pinches of cayenne pepper
• 1 tablespoon fresh lime juice
• 1 teaspoon cumin seeds, toasted
• 4 7 x 4 1/2-inch slices country-style white bread, toasted
• Parmesan cheese wedge

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

vegetable oil, carrots, garlic, thyme, hearts of romaine lettuce, vegetable broth, extravirgin olive oil, garbanzo beans, fresh cilantro, bay leaf, cayenne pepper, lime juice, cumin seeds, countrystyle, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/roasted-carrot-sandwich-with-hummus-and-braised-romaine-107643 (may not work)