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Preheat the oven to 450°F. Set a rack in the upper position. Put a large rimmed baking sheet in the oven while it heats.
Cut the carrots in half lengthwise. If they are particularly fat, cut the halves again in half lengthwise.
Seed the lemon halves as best you can, then thinly slice them (removing more seeds as you go).
Toss the carrots and lemon slices in a bowl with the olive oil, onion, cumin, and salt. Spread them evenly on the baking sheet.
Roast until the carrots are lightly browned and tender, the lemon has started to char in spots, and the onion is bright red, about 30 minutes. (Toss with tongs and respreading on the sheet halfway through.) Remove the pan with the carrot mixture, turn off the oven, and put the lavash directly on the oven racks for a few minutes to warm.
Drizzle the carrot mixture with the honey and toss while warm.
To make the bean spread, man the line beans with the pressed garlic, yogurt, and almonds. Drizzle with olive oil and kosher salt to taste.
To serve, lay the warm lavash on large platters. Spread half the bean spread on each lavash, top with half the carrot mixture, garnish with the whole beans, if using, and scatter with the dill.