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Peel the lupini beans by holding a bean between the thumb and forefinger of your non-dominant hand so the tiny opening is exposed.
Use a paring knife in your dominant hand to carefully slash the lime opening larger, then squeeze the bean to pop it out into a large bowl.
Repeat until all the beans are peeled.
Add the onion to the bowl with the peeled beans, cover with water and let them both soak for about 10 minutes.
Drain and rinse thoroughly with water and return to the bowl.
Add the tomato, orange juice, lime juice, cilantro, oil, tomato paste and salt.
Taste and add more salt if needed.
Refrigerate in an airtight container for at least 2 hours or up to 24 hours.
To serve, transfer to a serving bowl, garnish with the corn nuts and avocado, drizzle with the hot sauce if desired, and serve with the chips.