Preheat oven to 400 degrees Fahrenheit.
Rinse and dry Brussels sprouts. Trim ends and cut lengthwise into thirds.
Toss with olive oil, salt, and chili pepper flakes.
Spread on an aluminum foil-lined rimmed cookie sheet and bake for 25 minutes, flipping halfway through baking time.
Remove to mixing bowl and add dried cranberries and apple cider vinegar. Toss.
In a medium serving dish, spread the hummus evenly over the bottom. Top with Brussels sprouts.
If desired, carefully toast sliced almonds in a small skillet over medium-high heat until fragrant, then sprinkle over sprouts to garnish.