Bring a small saucepan of water to a boil. Add the eggs and reduce the heat to a simmer. Cook 7 minutes, then drain and transfer to a bowl of ice water. Let stand 5 minutes; drain and peel.
Meanwhile, combine the chickpeas, 1 clove garlic, 4 tablespoons lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a food processor and pulse until chunky. Add the tahini, 1 tablespoon olive oil and 1/2 cup reserved chickpea liquid. Process, scraping down the food processor once or twice, until creamy, 1 to 2 minutes. Add the remaining 1 tablespoon lemon juice if needed to loosen and season with salt and pepper.
Toast the pine nuts in a medium dutch oven over medium-high heat, stirring, 3 to 5 minutes; remove from the pot. Add the remaining 2 tablespoons olive oil, remaining 6 cloves garlic, the cauliflower, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the cauliflower is lightly browned, about 3 minutes. Gradually add the kale, stirring to lightly wilt. Add a big pinch of salt, the raisins and 1/2 cup water. Cover and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in the lemon zest and season with salt and pepper.
Spoon the hummus into bowls. Top with the vegetables. Slice the eggs in half and add to the bowls. Season with salt and pepper and top with the pine nuts. Serve with harissa.