Roasted Carrot Sandwich with Hummus and Braised Romaine

INGREDIENTS

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