Place the eggs with the onion skins and ground coffee into a pan or into the pot of a slow cooker. Top with water and simmer for at least six hours. For a slow cooker you can leave it simmer overnight on the lowest setting. Remove the eggs from the water with a slotted spoon and leave to cool. Peel and set aside.

For the hummus drain the chickpeas but keep the water. Blitz the chickpeas with the garlic, tahini, lemon juice and half of the chickpea water. Blend until smooth. You may need to add more water. Season to taste with salt.

Half the cucumber lengthwise and scoop out the seeds. Dice the cucumber and place in a bowl with the pomegranate seeds and tomatoes. Dress with a little olive oil and sea salt and gently mix to combine.

To serve place a spoon of the hummus and salad in each bowl and top with a halved hamine egg. Scatter with a little zaatar if you have it and serve with warm flatbreads.