Toast the sourdough bread and spread thickly with the hummus.
Halve the avocado, remove the stone and gently loosen the skin away from the flesh, using a large spoon. Thinly slice each avocado half, gently flatten with the palm of your hand and lift onto the toast.
Sprinkle with salt and pepper and top with the cherry tomatoes, pickled chillies, red chilli and basil leaves.
Squeeze over the juice from the lime half and serve at once, sprinkled with a little togarashi or chilli flakes if you like.