The Local Flavors | Lola Rose and the Hummus That Could

Some side dishes know their place.

A basket of flat bread arrives to keep you occupied while you wait. A small plate of humble hummus appears as an appetizer, dutifully performing its supporting role before the main event arrives.

But some side dishes have greater aspirations. They think they are the Little Engine That Could. They want to make it to the top of the mountain.

And a few... very few... actually do.

Lola Rose's hummus belongs in this final category.

It has no interest in being background scenery.

The hummus arrives in a broad, shallow bowl with the confidence of a dish that already knows what's about to happen.

The first swipe of pita through the center tells you everything you need to know.

This is not grocery store hummus. Or even regular restaurant hummus. Or even standard Middle Eastern restaurant hummus.

The Food

Impossibly smooth. Creamy. Rich without being heavy. There isn't a slick of oil floating on top trying to convince you it's luxurious. You detect the crunchy fried whole chickpeas scattered throughout, adding bursts of texture that contrast beautifully with the velvety base. That combination does a lot of the work, but the pure flavors, elevated through technique rather than excess, are the real star here.

Chef Quentin Garcia understands an important truth: simple dishes leave nowhere to hide.

When a plate contains only a handful of ingredients, every detail matters. Texture. Balance. Restraint. The kind of restraint that suggests a chef who knows exactly what he's doing.

The hummus itself would be enough.

But wait, there's more...

The toppings. Oh yes. There are toppings…

Bright green zhoug sauce cuts through with herbal heat and complexity. Intense sun-dried tomatoes contribute concentrated sweetness and acidity. Fresh sprigs of parsley tie everything together.

It's a simple dish elevated through thoughtful layers rather than unnecessary complications.

The result is satisfying and surprisingly complete.

But we're still not through...

There are the pitas.

Three whole rounds arrive warm from the oven, substantial enough to feel like bread rather than an edible utensil. They possess that ideal toothsome texture—soft enough to fold, sturdy enough to scoop, and chewy enough to remind you that someone cared about making them properly.

By the time you've had two bites, you'll understand why sharing is technically encouraged but not always enthusiastically embraced.

Somewhere around the fourth bite you’ll stop evaluating it as hummus and wonder whether you actually need to order anything else.

But there’s still more…

Lola Rose offers several ways to customize this entire experience.

Guests can add toppings such as:

+grilled lamb bacon and za'atar,

+oyster mushrooms with a poached egg, or

+lamb bolognese.

Each transforms the dish in a different direction, turning an already substantial plate into something even more indulgent.

Pair it with the restaurant's crudités platter and what began as an appetizer quietly becomes lunch. Or a light dinner. Or one of those meals where you keep saying you're finished while reaching for "just one more" piece of pita.

There is a curious tendency among diners to assume the star of a meal must be the most expensive thing on the menu. The steak. The seafood tower. The elaborate entrée requiring two people to carry it from the kitchen.

Restaurants know better. Sometimes the dish that reveals a chef's talent is the simplest one. Bread. Butter. Soup. Roast chicken. Hummus. Remove the distractions and technique becomes impossible to fake.

The Setting

The setting matches the ambition of the plate. Located on the second floor of the Thompson Hotel at the north end of downtown Palm Springs, Lola Rose occupies a spacious dining room and lounge that manages to feel both sophisticated and welcoming—with enough elegance to make you sit up a little straighter, but not enough to make you worry about using the wrong fork.

The elevated vantage point creates a sense of escape from the bustle below, while the restaurant's warm design encourages lingering. Which is fortunate, because this is not a dish that rewards rushing.

The best meals often come from humble beginnings. A taco. A bowl of soup. A plate of blintzes.

Or, in this case, a plate of hummus.

At Lola Rose, Chef Garcia takes one of the world's oldest and most familiar dishes and reminds us why it became beloved in the first place. Not through reinvention. Not through gimmicks.

Simply by making it exceptionally well.

And sometimes that's the most impressive feat of all.

The Verdict:

Order the best hummus in Palm Springs. Share it if you must. Add the crudités. Pick an additional topping if you wish. Settle in. And don't be surprised if what looked like a starter becomes the most memorable thing you eat all day.

Some side dishes deserve to be the main event. If you discover one in the desert, tell us about it. It just might become the next installment of “The Local Flavors” at Devour the Desert.

If you'd like to discover more of Palm Springs one memorable bite at a time, join us on an Artisan Food Tours‍ ‍walking tour.‍ ‍Beginning this winter, Lola Rose will be a regular stop on our Uptown tour. Our Downtown tours begin October 2, 2026. On both tours, we'll introduce you to remarkable restaurants, unforgettable flavors, fascinating local history, and the stories hiding behind every plate.

Because sometimes the best way to understand Palm Springs isn't through a museum or a guidebook.

It's through lunch.

Dave Ball is a local tour guide and co-owner of Artisan Food Tours with his wife, Phyllis. He spends an inordinate amount of time thinking about Palm Springs history, neighborhood architecture and where to find a great meal. His current food obsession is local Deglet Noor dates with Fix & Fogg Crunchy Peanut Butter. However, the breakfast bread at Bread and Flours is mounting a serious challenge for the title. Stay tuned for any breaking developments.